FDSR 2479 - Quantity Food Lab Unit II

Institution:

SUNY College of Technology at Alfred

Subject:

Description:

The study and practice of the principles, standards and procedures involved in quality food preparation. The rotation of duties involve all areas of planning, preparation, service, and sanitation within the bake shop, a la carte dining area, and cafeteria as set up in the module system. Emphasis is on improving the basic skills and procedures involved in practical cooking and baking for quantity food production.

Credits:

3.00

Credit Hours:

Prerequisites:

Corequisites:

Exclusions:

Level:

Instructional Type:

Lecture

Notes:

Additional Information:

Historical Version(s):

Institution Website:

www.alfredstate.edu

Phone Number:

(800) 425-3733

Regional Accreditation:

Middle States Association of Colleges and Schools

Calendar System:

Semester

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