CUL 212 - Quantity Food Production

Institution:

Jefferson Community College

Subject:

Culinary Arts

Description:

This course will introduce the student to theory and actual application of food production in a professional kitchen. The course will cover preparation of complete menus for volume food production including appetizers, soups, entrees, and vegetables. Sanitation and safety principles, nutrition planning and awareness, cost control procedures, quantity recipe production, menu development, and kitchen organization topics are addressed in this course. Students will work each food preparation station on a rotation basis. Prerequisite: CUL 102. .5 Lec. 4.5 Lab. (Per Departmental Standards Version of CUL 212, approved by Academic Affairs on 4/19/07).

Credits:

2.00

Credit Hours:

Prerequisites:

Corequisites:

Exclusions:

Level:

Instructional Type:

Multiple

Notes:

Additional Information:

Historical Version(s):

Institution Website:

www.sunyjefferson.edu

Phone Number:

(315) 786-2200

Regional Accreditation:

Middle States Association of Colleges and Schools

Calendar System:

Semester

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