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Hi I'd like to welcome everybody back to
another great semester here at the Mesa
College culinary program. My name is
Michael Fitzgerald and I am a professor
here in the Culinary Arts & Management
program. In this class I will be teaching
CACM 130 the advanced food production
theory class. This class is the companion
class to CACM 130 the advanced
production laboratory that meets every
day and serves the restaurant. In this class
if we are going to take the opportunity
to expand on your knowledge from your
previous classroom in laboratory
experience in CACM 105 and CACM110, you
might want to do a little brush-up if
you're feeling rusty. In this class we
also expand even further and take a look
at adapting recipes for higher
quantities with the same quality we'll
also be looking at the flavor balances
the thermodynamic changes that happen
when you change volumes and other
challenges that are there when preparing
high-volume quality food in a commercial
foodservice atmosphere. In this program
we do have the opportunity to use the
exact same commercial equipment and
techniques used to accomplish this high
volume food service for the customer . So
let's get excited I'm looking forward to
a great semester, thank you.
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