FOOD PRODUCTION 1BY TWAGIRAYEZU Jean Pierre

This course is designed to build knowledge and experience in food production in a food service operation. Basic principles of food service management and their application to volume food production, menu development, food safety, procurement, kitchen equipment, customer service, marketing, and finance will be covered. A basic cooking lab will provide hands-on experience in food preparation. The final project will consist of analyzing a menu for a food service operation; this will provide experience in various aspects of food service management