A study of techniques of customer service and types of food service including fine dining, fast food, and cafeteria operations; principles and applications of checking, cashiering and baking; menu merchandising; customer relations; work simplification; principles of safety and sanitation related to service. Laboratory includes training through a system of rotation in the duties performed at the various stations in the college food service.Basic Food Preparation (Pantry/Entre/Métier/Saucier/Entrees/Baking/Line Cook):A.Contained study of cook books, terms, recipes, methods and procedures related to food preparation.B.Instruction and use of kitchen equipment’s.C.Learn manual dexterity by using a knife.D.The study of Contra Costa County Health Laws and Cal OSHA Laws.Advanced Food Preparation:Advanced principles of food preparation as related to food service in class A restaurants, emphasis given to specialty foods, buffets, holiday banquet, etc.A.Preparation of:1.Salads, salad dressings, and beverages.2.Meat, poultry, and fish3.Vegetables, and starches4.Stock, soups, sauces, and gravies.B.Learning the use of menu plans in the dining room and service areas by:1.Requisitioning and preparing foods on the menus.2.Dishing up or preparing to order foods to be sold in the dining room or service lines.3.Developing a preparation and use analysis.Meat, Poultry, and Fish Products Analysis:A study of the processing and utilization of fish, shellfish, and poultry. Content includes kinds and breeds of cattle, feed lots, primal cuts, and USDA grading and inspection procedures.Garden Manger:fancy culinary preparation such as cold soups and sauces, hot and cold hors d’oeuvres, chiffon work, buffets, and buffet display items. The uses and needs of tools necessary for this art.Gourmet Cuisine:food preparation on an advanced level generally considered gourmet cuisine with a classical approach. A study of selecting recipes to create a gourmet menu for special events.