Food Theory
| Course Code | HOSP-105 |
|---|---|
| Lecture hours per week | 2 |
| Lab hours per week | |
| Course Availability | Open |
| Description | This course will introduce the learner to the theoretical principles of food production in both small and large-scale food-service settings. Emphasis is placed on terminology, method of production, integration of innovative technology, promotion of sustainable pathways and healthy work-spaces. Students will gain an understanding of culinary practices as they relate to successful hospitality operations. |