Food Production Lab

Catalog description

This is a laboratory course to follow (HOSP 1109) Basic Food Production. Proper roasting, grilling, poaching, sauteing and braising of meats, seafood and poultry with appropriate sauces. Classical preparation of consomme, bisque and cream soups. Starch and vegetable preparation. Plated desserts. Principles of menu planning for a variety of food service operations, which includes layout and design, and pricing strategies. Consideration is given to food selection; nutritional requirements; food, labor, and other costs; equipment utilization. Students will research and develop recipes and prepare and serve four course menus in the required amount of time. The student will spend (5) hours, per week, with the instructor of record in a scheduled and structured environment.