BUS-HM 212L Food Selection and Preparation Lab

This laboratory course is a continuation of BUS-HM 212 and provides hands-on
experience in food selection and preparation techniques. This lab course guides students
through the fundamentals and principles of food preparation, from the recipe to the table,
and from raw ingredients to the final product. Students will engage in practical cooking
sessions that reinforce theoretical concepts learned in the lecture course, focusing on
advanced culinary skills, menu development, and the application of food safety practices.
Emphasis will be placed on collaborative cooking projects, seasonal menu planning, and
the exploration of diverse cuisines. Through this experiential learning environment,
students will enhance their culinary competencies and gain confidence in food
preparation.