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Introduction to Food Production

Course Code:
RES 250
Course Group(s):
Degree Applicable, Integrative Studies: BASM Program Options, Integrative Studies: FSMT Program Options
Course Description:
This course provides students with the opportunity to learn and practice basic culinary technical skills that are essential for the foodservice industry. Students will be introduced to professional standards of the industry, knife skills, including handling and care, cooking processes and procedures, product identification, culinary vocabulary and terminology, use of industry equipment, recipe costing and quantity adjustments as well as menu planning. The course will utilize chef demonstrations, group participation, peer evaluations and critiques of properly prepared foods.
Credit:
4
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