FNH 112 - Fundamental of Food Production
Focuses on providing clear, detailed instruction in the cooking theory and techniques necessary to meet the demands of the professional kitchen. Correct methods of handling tools, equipment and materials used in food preparation are studied in detail. Emphasis is placed on sanitation and safety practices. Students are introduced to the role of mise en place in the professional kitchen. Emphasis is placed on developing fundamental skills in soup, stocks, sauces, etc. Uses the computer as a recipe resource and for nutrient analysis.
Co-requisites: FNH 135
Credits: 3(Lec: 2 Lab: 4)
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