<授業の目的・計画> This fourteen-week course will introduce the learner to the theoretical principles of food production in both small and large-scale food-service settings. Emphasis is placed on terminology, method of production, integration of innovative technology, promotion of sustainable pathways and healthy work-spaces. Upon successful completion of this course, students will be able to explain food preparation as it applies to stocks, soups, sauces, meats, seafood, vegetables and starches. Furthermore, students will gain the necessary understanding and application of cooking as a requisite for a successful hospitality operation. <テキスト> なし <成績評価の方法> Test One - 15% Test Two - 15% Test Three - 15% Test Four - 15% Menu Assignment - 20% Classroom Participation and Engagement - 20% (Total 100%)