Food Service Production Theory I - 2.5
Basic principles and techniques involved in commercial and non-commercial food production.
Emphasizes recipe standardization, equipment and sanitation/safety principals. Cookery
Principles relating to stocks, sauces, soups, meats, vegetables, salads potatoes and starches.
Hours: 45 lecture. Field trips may be required. Repeat: 2 . Offered: F, S. CCS: Occupational Education. Not Transferable: Associate Degree only.