Foodservice Production Theory II - 2.5
Basic principles and techniques involved in commercial and non-commercial food production. Emphasizes nutritional standards, equipment, and sanitation/safety principles. Cookery principles relating to poultry, fish and shellfish, sandwiches, hors d'oeuvres, breakfast cookery, vegetarian cookery, food presentation and garde manger. Recommended: Reading level 5 or 6. Hours: 45 lect. Field trips may be required. Offered: F, S. CCS: Occupational Education. Not Transferable: Associate Degree only.