FOOD PRODUCTION

Catalog description

Introduction to the fundamentals, theoretical and practical in food preparation and nutrition. Students will develop cooking methods and techniques, fabrication of cuts of meat and fish, including making soups and farinaceous. In addition, competencies will be covered in relation to hygiene and sanitation and the safe handling of food and equipment. The course will have extensive practice in the kitchen laboratory and cooking demonstrations. The use of the Internet will be used as a tool for research and MS Word for the preparation of papers.