Students will learn the fundamentals of safety and sanitation, equipment operation, and how to prepare short order and large quantity cooking meals.  Topics of study include: baking breads and pastries, creating main entrees, side dishes, and soups, practicing professional skills through customer service, menu planning, and recipe conversions. Students will work effectively with their team members, learn restaurant management skills through catering services, cake and pastry orders, and the complete operation of Bistro 555, the on-campus restaurant. 

• Nutrition

• Health, sanitation and safety

• Menu planning

• Food preparation

• Purchasing and inventory control

• Care and use of equipment and utensils

• Banquet preparation

• Dining room service procedures

• Production cooking

• Café Management

• Baking and pastries

• Customer service and hospitality

• Baker

• Pastry Chef

• Prep Cook

• Dining Room Manager

• Short Order Cook

• Assistant Chef

• Assistant Restaurant Manager

• Caterer

Tompkins Cortland Community College

HRMG 101: Food Service and Preparation (3 credits)