Fundamentals of Food Lab

Catalog description

1 hr(s). Focuses on providing clear, detailed instruction in the cooking theory and techniques necessary to meet the demands of the professional kitchen. Correct methods of handling tools, equipment and materials used in food preparation are studied in detail. Students will demonstrate the utilization and care of selected food service equipment in a laboratory setting. Emphasis is placed on sanitation and safety practices. Students are introduced to the role of mise en place in the professional kitchen. Students will also become familiar with front of the house operations such as dining room service and set up. Restriction(s): Food Service Management majors only