Course Code: NUTR 116
Academic Year: 2020-2021
This course combines theoretical knowledge and practical culinary skills in the management of the kitchen in a commercial food service establishment. Students develop basic cooking skills and gain knowledge of a variety of products (fresh and convenience), nutritional trends, profitability and different cooking methods. Menu planning and plate presentation is introduced, in addition to: hot and cold food preparation, baking, sanitation, handling of food and balanced food presentation. Creative thinking and teamwork are encouraged and challenged throughout class discussions and practical labs.