FDPM 225 - Food Production, Food Safety and Nutrition

Description
This practical course introduces the student to the daily operation of a production kitchen. Students are not expected to become fully proficient cooks, but rather come to understand problems and how best to solve them. Emphasis is placed on kitchen management by the student under the guidance of a chef instructor. The course also covers the importance of nutrition in relation to health, and the sanitation requirements for the food service industry.

3 Credits