Food Production (1)

Description

Course Description: This course provides information about kitchens planning, designing, organizing and its location, kitchen equipment, kitchen requirements of food commodities and means of storing them. It introduces the types of kitchens like French, Italian, International, American and Oriental and the French Kitchen Sections. It also explores the different cooking methods, fish cooking methods, basics stocks in the kitchen, Liaison materials in kitchen. In addition, it introduces derivation sauces, kinds of butter, soups classification and determining suitable food quantities for production and learning decision- making techniques in this aspect. It provides practical application for some of the main menus.

Program

B.Sc. Hotel Management

Objectives

• Introduce the management of food service operations in kitchen facilities. Planning, preparation, and service of quantity food production. Know the principles and procedures as well as the history, evolution, and diversity of culinary arts. Prepare soups and sauces. Get valuable skills training in identifying, fabricating, and portioning of recipes.