Food production is one of the most important departments of the hospitality industry. It allows candidates to acquire competencies in diverse aspects of food production that include procurement of raw material, preparation, cooking, presentation, service, budgeting, management, and others.
Culinary art, as the name signifies, is all about showing artistic creations through the mediumn of food. It is a process that transforms raw materials into ready-to-eat foodstuff with a purpose to stimulate all the human senses. Hence, a perfect plate of food is a sight to behold, gives out enticing aroma, constitutes of perfect texture, pampers the palette, and makes that delightful sound and sensation inside your mouth. Food production is both an art and a scientific process, and the chefs acts as scientist-cum-artist.
The principles of food production offer lessons on preparing and serving soups, sauces, stocks, poultry, and meat through multifarious culinary approaches and techniques. Students also learn additional cooking skills like baking and become adept in employing preparation of finished products like pies, cookies, cakes, and quick breads. A culinary artist uses the kitchen as a workplace to engage in his craft and employs a defined and limited range of cookery techniques to prepare menu and food.