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

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