Applied Food Preparation and Production


Continued development of the fundamental skills associated with mise en place, cooking methodology, and culinary presentation of hot and cold foods in a professional hospitality operation. The classical brigade system is employed, focusing attention on establishing service organization, team building, and supervisory exercises. Emphasis on safety training and efficient use of institutional food service tools and equipment. Competency based training and evaluation is implemented during culinary skill development, food production, a la carte and quantity service in the student operated restaurant. (Formerly FHD140) 4 Credits (2 Lecture - 6 Lab) Prerequisite(s): FHD108 and FHD117 and FHD118. Corequisite(s): FHD125.