Quantity Food Production

Course: FOD2117

This course is part of the following part-time on campus and/or online program(s):

Building on fundamental culinary techniques, students are exposed to different styles of cooking. Students study and apply cooking techniques found in a variety of culinary cuisines. Hands-on activities and applications allow students to develop a higher working knowledge of cutting skills, cultural themes and mass production of food suitable for a commercial restaurant setting.

All sections for this course are in progress.