Aug 18, 2019  
Spring 2019 Course Catalog 
    
Spring 2019 Course Catalog [ARCHIVED CATALOG]

CULIN 124 - Quantity of Food Production (Lab)

2 credits

Application of the principles and practices of quantity food production, including hospitality mathematical concepts, through the planning and preparation of menus and recipes suitable for volume preparation. Students rotate through all kitchen stations and serve as Chef/Manager for the day during the semester. Students gain experience in the application of the principles of sanitation and safety in quantity food production.

Corequisite: CULIN 123 Quantity of Food Production (Lecture)  
Offered spring semester.