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Food Production I introduces students to multi-course production with a focus on cooking in an à la carte environment. In this hands-on lab, students work together to complete mise en place, prepare, plate, and package menu items, and practice the communication and teamwork expected in a professional kitchen. The course supports students to continue to refine their culinary skills while building strong timing, coordination, problem-solving, and the ability to follow individual work plans to support an efficient and successful service.