Overview
Description
Basics of food composition, preparation and production for food service systems; principles of cooking and ingredient use; food procurement, purchasing, receiving, storage and inventory.
Units
Lecture3
Catalog Details
Offering
Offered: Every Fall
Terms
fall
Attributes
Standard
Learning Outcomes
- evaluate food composition and food quality for product selection in a foodservice and prepare a product specification.
- ascertain the basics of food preparation, cooking and presentation in a foodservice.
- identify and outline appropriate food products needed to meet specific quantity production needs.
- explain the various processes of food procurement, including purchasing, receiving, storage and inventory control.
- identify various types of menus and explore standardized recipes used in foodservice.
- plan a foodservice menu that coordinates food quality and cost while considering the appropriate cultural, nutritional and therapeutic aspects.