TFJ3C- Hospitality and Tourism Grade Eleven College
This is the second of two courses offered at the grade eleven level. We will begin this class reviewing basic culinary skills and concepts necessary for success in the hospitality class. A diagnostic assessment will determine the proficiency of the class in the areas of knife skills and measurement. Students will demonstrate their ability to use a variety of hand held and motorized kitchen equipment.
Using the TFJ3C feature protein Poultry, students will prepare and serve a variety of cultural dishes using both moist and dry heat cooking methods. Baking tasks will become more complex as we begin to manipulate the baking process to achieve product success. Students will discuss the importance of marketing as it relates to the restaurant industry and will develop surveys and menus in order to provide for the needs of their customers. As always, teamwork will be necessary to achieve maximum results in this class. Always ensure that you are part of the decision making process as well as the implementation of all group plans. |