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Apr 19, 2024
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PUBLISHED 2018-2019 Credit Catalog [ARCHIVED CATALOG]
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COOK 207 - Breakfast Cookery Course Description Practical: The preparation of eggs, breakfast meats, fish, cereals, fruit, batter products and quick breads are integrated into an open kitchen with direct customer interaction. A buffet is planned and served.
Theory: A knowledge of dairy products and beverages complements the theory related to breakfast production and service. Beverages are highlighted. Interaction with customers in a positive and efficient manner in an open environment is stressed.
3 credits
© 2015-2018, Southern Alberta Institute of Technology (SAIT). All Rights Reserved.
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