COOK 352 - Market Food Production and Costing

Course Description:
This hands-on course provides students the opportunity to apply the culinary skills developed in the first year of the Professional Cooking program to produce food items for The Tastemarket environment. The course introduces students to catering systems and the processes relating to inventory and product specification, profit and loss calculations, purchasing, receiving and the management of food items. Students will develop the customer service skills required to serve customer needs and to provide market menu items. They will learn the use of tally sheets, packaging, plating food, and time management while working with a 15 day menu rotation.

3 Credits