Embark on a culinary journey with a focus on the principles of quality food preparation in large-scale quantities, emphasizing safe food handling techniques. This course encompasses a thorough exploration of major cooking equipment, operational procedures, and the maintenance of kitchen tools. Dive into the intricacies of preparing various food types and discover common systems essential for the smooth operation of institutional food services. Gain a profound understanding of the principles and significance of sanitation, hygiene, and safety, along with the safe utilization of equipment. Develop practical skills in performing basic meal and table service procedures aligned with established standards of quality and quantity. Engage in hands-on learning experiences to master fundamental food preparation and service procedures, ensuring adherence to rigorous standards of quality.