ADVANCED FOOD PRODUCTION      3 Credit Hours

Catalog description

A continuation of Fundamentals of Food Production. This course focuses on the integration of students’ prior culinary training, academic studies and experience in the field with high quality ingredients, advanced cooking techniques and contemporary food preparation and stylings. In building on fundamentals previously learned, the students will examine the details of cuisine including food science, regionality, history, seasoning and flavoring techniques, plating and presentation methods.