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Year 1
Introduction
Preparing for a Successful Career |
Unit 1 |
Chapter 1: |
Successful Customer Relations |
Chapter 2: |
Preparing and Serving Safe Food |
Chapter 3: |
Preventing Accidents and Injuries |
Unit 2 |
Chapter 4: |
Kitchen Basics |
Chapter 5: |
Foodservice Equipment |
Chapter 6: |
Nutrition |
Unit 3 |
Chapter 7: |
Breakfast Foods and Sandwiches |
Chapter 8: |
Working with People |
Chapter 9: |
Salads and Garnishes |
Unit 4 |
Chapter 10: |
Business Math |
Chapter 11: |
Fruits and Vegetables |
Chapter 12: |
Controlling Foodservice Costs |
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Year 2
Introduction
Preparing for a Successful Career |
Unit 1 |
Chapter 1: |
The History of Foodservice |
Chapter 2: |
Potatoes and Grains |
Chapter 3: |
The Lodging Industry |
Unit 2 |
Chapter 4: |
The Art of Service |
Chapter 5: |
Desserts and Baked Goods |
Chapter 6: |
Marketing and the Menu |
Unit 3 |
Chapter 7: |
Purchasing and Inventory Control |
Chapter 8: |
Meat, Poultry and Seafood |
Chapter 9: |
Standard Accounting Practices |
Unit 4 |
Chapter 10: |
Stocks, Soups and Sauces |
Chapter 11: |
Tourism and the Retail Industry |
Chapter 12: |
Communicating with Customers |
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