Level I students are taught the basics or what's called "The Back of the House" in a restaurant situation. This includes:
- Food Selection
- Food Safety
- Recipe Yield
- Cost Controls
- Menu Sheets
- Cycle Menus
- Inventory Procedures
- Food Purchase
- Equipment
- Quantity Food Preparation
- Portioning Foods
- Plating Foods
- Food Presentation
- Work Schedules
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