Food Production (2)

Description

This course serves as an introduction to planning of food production. It presents kinds of soups, kinds of appetizers and cooking methods of eggs and dairy products. It also states the classification of salads and the different cooking methods of vegetables. The course also introduces the cooking methods of meat, poultry and fish and the cooking method of bakery and pastry. It presents international garnishes and the basic rules for menu planning. It explores the buffet and reception set – up. Then, there are practical applications for some selected dishes, in addition to other menus.

Program

B.Sc. Hotel Management

Objectives

• • Introduce the planning process of food production.rn• Preparing soups, appetizers, vegetables, bakery, pastry, and desserts.rn• Identify, fabricate, and portion of meat and poultry.rn• Know the basic rules of menu planning.rn• Apply several selected menus. rn