FDS 158 - Culinary Application Capstone

Institution:

Washington County Community College

Subject:

Description:

This capstone course will study advanced theory and application of food service production techniques. Students alternate positions within the classical brigade. Each will be responsible for all aspects of food preparation, including menu planning, purchasing, costing, and planning work schedules. Basic math skills are applied using portion control, converting yields, production sheets, and food costing and pricing. Ethnic food preparation and regional American cuisine are prepared and served to the public through various community functions. All students are required to work beyond regular class schedules. Upon completion of this course, students will have utilized supervisory skills by applying each concept of the management process and be able to conceptualize kitchen/dining service through a manager's point of view. Prerequisites: FDS125 and FDS126 passed with a C or better.

Credits:

4.00

Credit Hours:

Prerequisites:

Corequisites:

Exclusions:

Level:

Instructional Type:

Lecture

Notes:

Additional Information:

Historical Version(s):

Institution Website:

www.wccc.me.edu

Phone Number:

(207) 454-1000

Regional Accreditation:

New England Association of Schools and Colleges

Calendar System:

Semester

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