FOODS 113 - Quantity Food Production

Institution:

SUNY Westchester Community College

Subject:

Description:

Principles of quantity food production and presentation, including stocks, sauces, soups, sandwiches, breakfast preparation, short order cooking, deep fat frying, grilling, meat cutting, vegetable and salad preparation, basic principles and techniques of baking; portion control, yield tests, recipe conversion and costing; principles of sanitation in quantity food production; principles underlying safe operation and cleaning of commercial food equipment. Class hrs. 2. Prerequisite: FOODS 111, 112 Principles of Food Preparation and Lab or departmental permission. Corequisite: FOODS 114 Quantity Food Production Laboratory or departmental permission. Offered spring semesters.

Credits:

2.00

Credit Hours:

Prerequisites:

Corequisites:

Exclusions:

Level:

Instructional Type:

Lecture

Notes:

Additional Information:

Historical Version(s):

Institution Website:

www.sunywcc.edu

Phone Number:

(914) 606-6600

Regional Accreditation:

Middle States Association of Colleges and Schools

Calendar System:

Semester

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