Kiamichi Technology Center - Durant
Hospitality & Tourism
Restaurant Food & Beverage Services
This major prepares students as sous chefs who are assistants to head or executive chefs and may be responsible for scheduling, inventory control, supervision of staff, and filling in when the head chef is off-duty. Instruction incorporates basic kitchen and cooking skills, safety and sanitation, and nutrition basics along with quantity food preparation, catering/specialty buffets, and international dishes. Students learn advanced preparations methods of stocks/soups/sauces, eggs/diary products/cheeses, meat/ poultry/fish/shellfish dishes, salads/fruits/hors dâ€™oeuvres and breads/pastries. Included are internal/external internships, both in the area of interest in culinary arts and in a food service setting such as a hospital, hotel or restaurant.