Foundations of Food Preparation and Production


Application of the culinary skills associated with mise en place, cooking methods, classic knife skills, and classic sauce preparation through culinary presentation of hot and cold foods in a professional hospitality operation. The classic brigade system is employed to establish a team approach in organizing the modern kitchen for guest service. Emphasis on safe and efficient use of food service tools and equipment in a production kitchen. (Formerly FHD210) 4 Credits (2 Lecture - 6 Lab) Prerequisite(s): FHD101 and FHD117 and FHD118 or FHD108 and FHD117 and FHD118. Corequisite(s): FHD125.


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