PUBLISHED 2020-2021 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
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