Are you the next Iron Chef?
There are tons of television shows about cooking and baking competitions. Cooking professionally requires skill, creativity, and the ability to work under pressure. What you see on those shows are chefs pushing those qualities to the limit. They are able to create works of art despite the strict limitations of the contest.
The key to their success is how they manage their team. Strong leadership, cooperation, and communication are what win those competitions, not the food. The menu is nothing without proper execution. The kitchen staff have to work together smoothly for it to work. Under the chef’s leadership, each person acts as a critical part of a well oiled machine.
Restaurants don’t sell food. They sell a dining experience. Patrons pay for service and atmosphere just as much as what is on the menu. Again, every member of the staff plays an important role in making that experience the best it can be.
Learn to use creativity, leadership, and a love of food to turn your ideas into great dining experiences.
What you will do in this class
Participate in a simulated hotel workplace, and be given the responsibilities and tasks that are performed daily by hotel employees and management. Create, plan, cost, and execute menus, caterings, special events and run the class like a functioning kitchen, restaurant, cafeteria or food service establishment. Put your skills to the test in Statewide and National level competitions.
Skills you will learn
Cutting and chopping techniques, cooking and baking fundamentals, menu preparation, costing, event planning.
Tools you will use
Kitchen knives and utensils, food grinders and processors, small mixers, oven, grill, salamander broiler.
Major Units of Study
Safety & Sanitation
Baking & Pastry
Meat, Poultry and Seafood Identification & Fabrication
CHECK OUT OUR RELATED
Example Job Titles
Food & Beverage Director
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