Course Title: Food Production

Course Code: BTHM 406

Credit Hours: 3

Course Rationale: This course aims to make students understand both the theoretical knowledge and practical skill of food production operations.

Course Description: Food production, as the name suggests, is all about preparing food. It is the process of transforming raw ingredients into prepared food items. Food production is a major department in hospitality industry in which candidates can excel by learning various aspects of food production such as preparation techniques, cooking methods, kitchen management, food cost control, etc. The chef is the backbone of food and beverage department. The professional has the responsibility of preparing food for all specialty restaurants along with performing some other duties such as deciding the menu, maintaining quality of food, supervising the kitchen and so on. Candidates aspiring to build their career in the field of food production have bright prospects if they are focused to learn all the required skills starting from chopping to preparing a variety of dishes in cuisines such as Indian, Chinese, Continental, etc.

Course Learning Outcome: Demonstrated familiarity and competence with the practical skills and techniques used to process food. This will include planning a production run, preparation of raw materials, the use of processing equipment and appropriate methods of packaging and storing finished product.

  • Enrolled students: 49