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

Class Listing

Term: Spring 2021
Class Number: 21967
Start Date End Date Day Class Time Delivery Mode Location
R 8:00 AM - 1:00 PM Wisconsin Rapids Campus