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
Software: word processor
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We are currently maintaining a waitlist for this course. If you would like your name added to the waitlist, please contact the Registration Call Centre at 905.721.3000.
Unfortunately, registration is no longer available for this course. Please check the upcoming semester or feel free to browse our website for other courses of interest. You may also click on the link above this course on the course detail page to be notified when a new class is added.
We are currently maintaining a waitlist for this course. If you would like your name added to the waitlist, please contact Enrolment Services at 905.721.3000.
|11335||March 1, 2021 to June 7, 2021||12:00 am - 12:01 am||42||Monthly Intake Online||$367.60|