You want to be a cook. You want to prepare food for hotels, restaurants and other eating establishments. You are passionate about flavour and nutrition and love using ingredients in new and exciting ways.
But you want to learn more, like how to classify meat, fish and poultry and to determine menu costs. Perhaps you want to expand your cooking repertoire to include soups, salads, gravies, vegetables, desserts, sauces, casseroles, pastries and desserts common to the food service industry. |