CULIN 123 - Quantity of Food Production (Lecture)

2 credits

This course focuses on the principles and practices of quantity food production, including hospitality mathematical concepts, through the planning of menus and recipes suitable for volume preparation. Students gain knowledge of the principles of sanitation and safety in quantity food production through Serve Safe coursework and exam certification.

Prerequisites: CULIN 111 Principles of Food Preparation (Lecture), CULIN 112 Principles of Food Preparation (Lab) and HOSP 115 - Introduction to the Hospitality Industry
Pre or Corequisites: CULIN 124 - Quantity of Food Production (Lab)

Offered spring semesters.