Food Production Lab - FBM 316

This course will cover the basic principles and techniques of food preparation, care of equipment, and tools in the kitchen. The main objective of the course is to provide technical and culinary skills/processes needed in the production of a wide variety of food items such as amuse bouche, cold and hot appetizers, main courses, and desserts. Students will learn how to prepare and present several dishes with emphasis on the cooking techniques, temperature control, and international hygiene standards. Corequisite: FBM 312