Catalog Number
10316125
Credits
3.00
Description

Introduces quantity food production to the non-culinary student. Topics include the preparation of a variety of menu items, equipment use, cooking methods and terminologies, recipe conversion and the essentials of timing and coordination of service. Corequisite: Sanitation for Foodservice Operations 10316112

Requirements
012024

Corequisite: Sanitation for Foodservice Operations 10316112

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