Institutional and Commercial Food Production

The purpose of this course is to teach the student a practical approach to commercial production of foods including four course meals for 50 as well as receptions for 200 plus. Students will cost out meals and work in a true life kitchen set up with a Student Chef, Bakery, Garde Mange, and Saucier departments. Students will develop an understanding of the importance for the planning and organizing an event as well as the production and serving of the menu.