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Employers in Saint Lucia and the region continue to lament that employees lack the skills to operate productively and efficiently at the workplace. The local cuisine of a country is one of its unique selling points (USP) which sets it apart from other places and attracts visitors. As a country whose economy depends heavily on tourism, it is imperative that visitors continue to sample the appetizing foods that Saint Lucia has been known to create, both those that they may be familiar with in their home country and those that are unfamiliar. In that regard, a course in Commercial Food Preparation with an emphasis on preparing delicacies using local produce and variation in preparing imported produce will equip hospitality workers with the skills, knowledge and competencies of how to prepare our local produce and other produce using our signature methods and techniques as well as cater to the pallet of people of different cultures. This is likely to foster longevity of the local cuisine and maintain a particular standard of preparing foods. Moreover, since the course can be taken by any nationality, it will be a medium to market the local cuisine internationally. Most importantly, it is hoped that the emphasis on local cuisine will encourage practicing and up-coming food preparation personnel to develop even more creative ways of preparing our local produce.
***LOGIN REQUIRED*** This course will provide skills in the area of food services and hospitality. These lessons are applicable to a capstone course in food service within a 3 seqence career pathway for Hospitality, Recreation and Tourism industry sector. The student receives training in kitchen safety and sanitation, equipment and facility use, knife skills, food preparation to include: cold pantry, salads, soups and sauces, introductory baking, meats and poultry, short order cook, hot-line, institutional cook, catering, cashiering, hostessing, waiter/waitress, and bussing. Students will participate in the planning, costing, preparation, serving, storage and critique of meals in project based learning. Nutrition and applied academic skills are incorporated in each unit. Career seeking and transferrable skills are incorporated into this curriculum culminating in a portfolio. Students that perform well could be placed in work-based learning environments.
Students will examine Hazard Analysis Critical Control Point principles as implemented in food production. Students will take a field trip to a food production center to investigate the value and challenges of implementation.
The participants in this seminar will dive into learning basic conversational Italian, Italian culture, and the Mediterranean diet. Each class is based on the preparation of a delicious dish and on the bite-sized acquisition of parts of the Italian language and culture. A good diet is not based on recipes only, it is also rooted in healthy habits and in culture. At the end of the seminar the participants will be able to cook some healthy and tasty recipes and to understand and speak basic Italian.
In this tasty experiment two friends test their friends senses. What they used: a variety of flavorful samples, colored goggles, and nose plugs.