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.