Foundations of Restaurant Management & Culinary Arts

Foundations of Restaurant Management & Culinary Arts
 
 

Table of Contents

Table of Contents Level One

  1. Welcome to the Restaurant and Foodservice Industry
  2. Keeping Food Safe
  3. Workplace Safety
  4. Kitchen Essentials 1: Professionalism and Understanding Standard Recipes
  5. Kitchen Essentials 2: Equipment and Techniques
  6. Stocks, Sauces, and Soups
  7. Communication
  8. Management Essentials
  9. Fruits and Vegetables
  10. Serving Your Guests
  11. Potatoes and Grains
  12. Building a Successful Career in the Industry

Table of Contents Level Two

  1. Breakfast Food and Sandwiches
  2. Nutrition
  3. Cost Control
  4. Salads and Garnishes
  5. Purchasing and Inventory
  6. Meat, Poultry, and Seafood
  7. Marketing
  8. Desserts and Baked Goods
  9. Sustainability in the Restaurant and Foodservice Industry
  10. Global Cuisine 1: The Americas
  11. Global Cuisine 2: Europe, the Mediterranean, the Middle East, and Asia