CUL 107 - Quantity Production I

Institution:

Savannah Technical College

Subject:

Description:

CREDITS: 3.00 Provides experince in preparation of a wide variety of quantity foods. Course content reflects American Culinary Federation Educational Institute apprenticeship training objectives. Topics include: Kitchen operational procedures; proper equipment use; safety and sanitation; and preparation of vegetables, fruits, meats, fish/seafood, poultry, salads, breakfast, sandwiches, soups, stocks, sauces, and starches. Laboratory practice is provided.

Credits:

3.00

Credit Hours:

Prerequisites:

Corequisites:

Exclusions:

Level:

Instructional Type:

Lecture

Notes:

Additional Information:

Historical Version(s):

Institution Website:

www.savannahtech.edu

Phone Number:

(912) 443-5700

Regional Accreditation:

Southern Association of Colleges and Schools

Calendar System:

Semester

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