Kitchen Operations

Course: FOD2224

Students are introduced to the complexity of a commercial kitchen operation. Students learn to cook in a restaurant environment doing a-la-carte (to order) cooking. Food trends, such as nutrition and current cooking methods are covered as students prepare dishes from standard menu categories: appetizers, soups, salads, entrees (meat, poultry, seafood, vegetarian) and desserts.



All sections for this course are in progress.