Identification of various kitchen staples, food
products,equipment used within the commercial food operation.This course
provides students with the opportunity to manufacture processed food on a
large scale under simulated industry conditions in compliance with legal
requirements. Students will be involved in production runs of at least four
different food products. Students will be expected to implement Good
Manufacturing Practices as learned in Introduction to Food Technology and to
apply quality management,food safety principles. They will also demonstrate
understanding of food science and processing technology relevant to the food
they make,hands-on activities require the preparation of a wide variety of