This course provides an introduction to the principles of meat and seafood cookery, garde manger, nutrition fundamentals, and restaurant economics. Topics will include: principles of protein identification and fabrication, vegetable, fruit, and starch identification and preparation, and international cuisine. Students will also learn about restaurant management, standards, and menu development including food costing. (FT)
SUBJ:
FDNT
CRSE:
682
Course Outline:
