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.