Quantity Food Preparation (Formerly Food Preparation and Production)

This course focuses on the cooking principles and methods for preparing food in large quantities. Students will be introduced to control systems used in quantity food production including menu planning, standardized recipes, portion control, forecasting, scheduling and service. Various food types will be examined including sandwiches, salads, desserts, beverages, soups, meat, poultry, fish, eggs, milk, and cheese. Texture modified and special menu items will also be explored. This course emphasizes the importance of quality improvement and customer satisfaction in quantity food production.

Notes:

Component of “Food Service Worker Certificate Program”.
This certificate program has been developed to meet the Standards set by the Ministry of Health & Ministry of Community & Social Services.