This course includes both theory and lab applications in breakfast preparation with an emphasis on the organization and maintenance of a smooth workflow on the breakfast line. Food preparation areas include eggs, quick breads, meat and potatoes, grains, fruit plates and breakfast beverages.
Outcomes
- Apply the theory and practice of traditional morning delicacies
- Prepare a variety of hot and cold breakfast items
- Work effectively on the breakfast line
Distribution
Career Training
Notes
Face-to-face