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Quality Food Preparation (Formerly Food Preparation and Production)

Code:
FSW 1080

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:

Software: word processor


Textbooks:

  • Fall - None required
  • Spring/Summer - None required

This course is part of the following program(s):

Note: Clicking on any of the following links will take you to the program of studies where you can obtain more information or choose additional courses for your shopping cart.

Scheduled Dates

CRN Day Date Time Hours Location Fee Availability
1035012-MAY-20 to 18-AUG-2012:00 am - 12:01 am42Online $367.60
1042608-SEP-20 to 15-DEC-2012:00 am - 12:01 am42Online $367.60
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