This course is designed to combine the theoretical knowledge and practical skills of food production management with an emphasis on the student understanding the management of the kitchen in a commercial food service establishment. Students will develop basic cooking skills and gain knowledge of a variety of products (fresh and convenience), nutritional trends, introduction of menu planning and profitability and different cooking methods. Innovative and creative thinking and teamwork will be encouraged and challenged through class discussions and practical labs. This course covers hot and cold food preparation, baking, sanitation, handling of food and artistic food presentation.
Current Size: 100%
