INTRODUCTION TO FOOD PRODUCTION (2 Credits)

Learning Outcomes:

On successful completion of this course, students will be able to: State food and kitchen safety procedure; Describe principles of cooking and cooking methods; Recognize the characteristics of various ingredients and perform correct handling of the ingredients.

Topics:

Sanitation and Safety
Basic Principles of Cooking
Cooking Methods
Herb and spices
Garde manger
Basic Stock
Basic Sauces and soups
Meats
Poultry
Fish and Shellfish
Vegetables and Potatoes
Dairy and Egg
Bakeshop Production & Patisserie

Published at : 05 March 2018 Updated at : 01 September 2020

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