HC 242 - American Regional Cuisine

• demonstrate the proper use of tools and operation of equipment needed for food preparation, produc¬tion and storage;
• demonstrate safe and sanitary procedures for food preparation and storage;
• fulfill the requirements of the laboratory mainte¬nance schedule;
• conduct searches of the World Wide Web to obtain information about various cuisines of the world;
• identify the primary cooking techniques, ingredients and seasonings of major cuisines;
• properly complete all paperwork including requisitions, inventory and production sheets and cost analysis. Also, accurately report cash receipts and reconciliation of the cash drawer;
• demonstrate an increased proficiency in the culinary techniques used in hot and cold food preparation over introductory level skills;
• courteously and professionally serve all dining room guests, using the standards of the National Restaurant Association; and
• courteously and professionally manage and maintain the Dining Room including: pleasantly greeting guests, seating, accurately filling out order dupes and guest checks, operating the cash register and making change.