Credits:
5
Prerequisites:
This course provides students with practical experience in high-volume food production while working with a variety of ingredients and cuisines. Working in teams, students apply classical and contemporary cooking techniques to prepare large-batch menu items using products fabricated in the Butchery Lab. The course emphasizes organization, knife skills, timing, and workflow while reinforcing quality control, consistency, and temperature management. Students develop the critical thinking and operational skills required to perform effectively in quantity-focused kitchen environments.