Food Production I

Catalog description

This course provides an introduction to the fundamental concepts and practices of food preparation and production. Students will develop foundational competencies in the application of basic culinary principles, including recipe interpretation, resource management, and the selection, use, and maintenance of kitchen equipment. Emphasis is placed on the scientific and technical aspects of food preparation, quality assessment, and product evaluation. The course also underscores the importance of safety and sanitation procedures as integral components of professional foodservice operations