Food Production and Yielding - FBM 312

The course provides the acquisition of leadership knowledge, practices, and attitudes appropriate for effective food production practices and management for restaurants, catering, and events operations. This is a comprehensive hands-on introduction to basic food production techniques such as classic knife cuts, culinary terminologies, cooking techniques, quality detection of ingredients, kitchen equipment functions and usage, sanitation, safety, nutrition, and professionalism among others. Prerequisite: None.