This course focuses on the basic principles and techniques used in food preparation and service. Students will learn how develop different types of menus and how to cost them. The course will also examine the fundamental principles of food service management, including food presentation, evaluation of cooked food products and the different styles of meal service. Procurement of food ingredients will be examined and ingredient control using the bin card system will be discussed. Students will experience the use of standardized recipes in the preparation of various dishes and also learn how to modify recipes.
- Teacher: Primrose Ndlovu