CULN2204 – Cafe Breakfast Foundations pdf

Credits: 5 (0/5/0)
Description: This course covers the hands-on application of the skills required for a breakfast cook to prepare the typical breakfast menu items of a restaurant ranging from basic egg cookery to breakfast buffet set-up and service.
Prerequisites: (None)
Corequisites: (None)
  1. Demonstrate proper sanitation and safety standards.
  2. Demonstrate teamwork and professionalism.
  3. Demonstrate proper equipment operation.
  4. Facilitate effective communication.
  5. Demonstrate good customer relations.
  6. Demonstrate organizational skills.
  7. Maintain clean work station.
  8. Demonstrate mise en place.
  9. Demonstrate proper plate presentation: garnish, color, balance, contrast.
  10. Maintain proper food storage.
  11. Demonstrate proper utilization of leftover food products.
  12. Prepare menu items according to specifications.
  13. Plan and organize breakfast buffet.
  14. Demonstrate basic egg cookery skills.
  15. Utilize and prepare various breakfast meats.
  16. Identify and prepare waffles, pancakes, French toast and syrups.
  17. Identify and prepare flavored butters and cream cheese.
  18. Utilize and prepare various hot and cold breakfast beverages.
  19. Utilize breakfast pastries.
  20. Clean and maintain dairy cooler and line coolers.
  21. Evaluate completed food product.
  22. Facilitate proper buffet setup, display and merchandizing.
MnTC goal areas: (N/A)

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