Food Production Techniques

THM 244 is where tourism and hospitality students stop reading about food and start cooking it, building the technical foundation a working kitchen actually runs on: knife work, mise en place, stocks, and the core methods behind vegetables, meats, fish, and breads. Most of the grade comes from twelve lab sessions in the teaching kitchen, plus a written-and-practical final where you have to produce dishes, not just describe them. It's a required spring course that turns the abstract menu-planning and food-service concepts from earlier hospitality classes into things you can actually execute, and it's the prerequisite mindset for any later work in restaurant operations, catering, or kitchen management.