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Course Description

Provides broad-based exposure to principles and practice of the fundamentals of food production in the food service industry, particularly in disaster relief food production. Utilizes practical hands-on experiences to teach the facets of planning, preparation, and service on and off-premise. Students will learn about food production firsthand as they work alongside industry chefs and culinary program instructors to create meals for distribution to displaced families. This course provides experiential learning in food production, packaging, and distribution for culinary students.

Course Outline

Provides broad-based hands-on exposure to principles and practice of the fundamentals of food production in the food service industry, particularly in disaster relief food production.

Prerequisites

Closed cohort for approved students.
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