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Principles of Food Production
0621-225
 
Principles of Food Students
 
Course Description
Introduction to the basic principles involved in the preparation of high quality food.  Topics include product identification, market forms, varieties, availability, compositon, standards of quality, preparation techniques, and function of foods and ingredients.  Standard methods of preparation will be introduced.  Professionalism in appearance and work habits, self-organization, management, teamwork, and techniques for efficient food production are stressed.
 
Sample Student Projects
Food Production Class Sample
 
Useful Links
The Kitchen Link
New York State Restaurant Association
 
 
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