Food Production II

Catalog description

The course builds upon foundational culinary skills to prepare students for real-world restaurant operations. Students will acquire the knowledge, principles, and techniques essential for quantity food preparation and   la carte service as practiced in professional foodservice settings. Through hands-on experience, students will plan, prepare, and execute lunch service in a public pop-up restaurant, Seagrass Restaurant Student Learning Lab, rotating through key kitchen station roles. Emphasis is placed on timing, consistency, plating, teamwork, and customer service, offering students a comprehensive view of restaurant-style production in a dynamic, fast-paced environment.