Introduction to Poultry & Seafood

This course is one of a four-part introduction course introducing commercial food preparation and production. Students learn basic principles of commercial cookery, including methods of preparation, nutrition, cost, and organization and management of commercial kitchens. Topics include the purpose and use of recipes; portion control techniques; and the selection, cooking, and handling of Poultry, Fish, Shellfish and Soup. Students learn basic principles of kitchen operation and the safe usage of food service equipment. Students apply their knowledge in both HRM-run operations and in their corresponding Co-op placement.