REGION 10 TECH
Skills & Objectives
Through hands-on training, comprehensive curriculum, and real- world experiences, we aim to foster a deep understanding of cooking techniques, menu planning, kitchen management, and food safety, preparing students for rewarding careers.
Skills
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Sanitation/ Hygiene
Menu /Event Planning
Nutrition & Diet
Recipe Use / Measuring Methods
Supervision / Management
Cost & Portion Control
Budgeting
Purchasing / Receiving / Storing
Safety
Job Procedures / Resumes
Areas of Concentration
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Quick Breads
Appetizers / Soups / Salads / Proteins
Cheese & Dairy Products
Dessert
Local Foods
Meats / Poultry / Shellfish
Stocks / Sauces
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