Commercial Food Production

Catalog description

Two lecture. Two lab. Introduction to the operations, principles, and presentation techniques associated with the large and small commercial food services industry. Only available as a dual-enrollment course . Students will be able to: identify kitchen types and their unique applications; determine kitchen organization, staffing, and equipment needs; explain the evolution of food service kitchens; determine safety/sanitation issues pertaining to kitchen operations; determine procedures for preparing a variety of food sources; name the important substances of which foods are made and discuss how cooking affects foundation stocks, sauces, soups, vegetables, pastas, entrees, and baked items; demonstrate a variety of cooking methods in creating quality foundation stocks, sauces, soups, vegetables, pastas, entrees and baked items; determine the essentials of service and presentation; recognize the importance of menu presentation. Prerequisite(s): HRM 140