FSS1204C — Food Production 2
This is a lab course in which students will reinforce the skills that they learned in Production 1.Students will learn cooking methods, knife skills, and applied principles of cooking techniques. The course will emphasize portion control, work plans, and organization and production schedules. This course reviews stock and sauce making, explores modern cooking methods, the use of applicable equipment, and regional and nutritional cooking.
Prerequisites: FSS1200, FSS1202L