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Food Production Lab I (HCA 112)

Term: 2012-2013 Fall Term


Cheryl A Gibson
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Tue-Thu, 8:15 AM - 11:15 AM (8/16/2012 - 12/20/2012) Location: MAIN FHTC M112B


Students will demonstrate knowledge of the development of culinary arts and the role of the professional chef. They will apply safe and sanitary procedures in food preparation. Students will prepare and present foods using knife skills, culinary tools, commercial food preparation equipment, flavorings, and staples. They will demonstrate the ability to identify classes of products, purchasing & storage, and proper cooking methods for dairy & eggs, meats, poultry, stocks and sauces.