Learning Focus

Foodservice Fundamentals

Learning the most valuable and important attributes to the success of any foodservice establishment that bring guest in and keep them coming back again and again.

 

  • Cleanliness
  • Location
  • Management on the floor
  • Service
  • Atmosphere
  • Food
  • Internet presence
  • Food safety and compliance to ServSafe standards
  • Healthy eating and the effects of food on health and wellness

Kitchen Fundamentals

 

Chef skills

  • Knife skills
  • Filleting fish and meats
  • Preparations of mise en place
  • Organization
  • Terminology use in the kitchen
  • Kitchen etiquette

Soups and sauces

  • Mirepoix – carrots, onions and celery
  • How to make soups and thicken them

Grilling

  • Meat history
  • Marking meats
  • Storing, handling and cooking them at correct temperatures

Hands on service

  • Appetizers station
  • Desserts station
  • Expo station

Front of the House Operations

 

Hosting

  • Seating schematics
  • POS systems
  • Customer service
  • Telephone etiquette
  • Gift cards and promotions

Serving

  • Scheduling
  • Uniform and appearance
  • Hospitality skills
  • Service tips
  • Dining room layouts
  • Kitchen interaction and etiquette
  • Food basics
  • Menus
  • Sidework

Managing

  • Banking and finance
  • Taxes
  • Payroll
  • Budgeting
  • Marketing
  • Facilities management
  • Ordering and purchasing
  • Internet presence
  • Scheduling
  • Regulatory compliances
  • Hiring/firing

Wellness and Sustainability Awareness

 

Wellness

  • Effects of food on health
  • Principles and positive aspects of whole foods
  • GMO’s vs Non-GMO

Sustainability

  • Benefits of locally sourced ingredients
  • Principles of sustainable agriculture