CUA 153 - Quantity Food Production

Institution:

Central Maine Community College

Subject:

Description:

5 Credits (2 Lecture 0 Lab 3 Shop) 11 Hrs/Wk (2 Hrs. Lecture 9 Hrs. Shop) *15 wks Students will learn how to prepare a variety of beef, veal, poultry, fish and shellfish products. The elements of preparing a complete meal including menu planning, purchasing, and serving food are studied. Students learn the essentials of organizing their time to reduce waste and assure efficiency in the kitchen. Special emphasis is placed on proper food appearance and arrangement. Preparation of appetizers and hors d'oeuvres is also included. Short order cooking techniques are an integral part of this course. On occasion, the application and presentation of student skills will involve evening functions. Full participation on five evenings in the spring semester is a requirement of this course. Students will be notified at least two weeks in advance of each date. Prerequisisites: CUA 101, CUA 111; and corequisite: CUA 163 or Faculty approval.

Credits:

5.00

Credit Hours:

Prerequisites:

Corequisites:

Exclusions:

Level:

Instructional Type:

Lab

Notes:

Additional Information:

Historical Version(s):

Institution Website:

www.cmcc.edu

Phone Number:

(207) 755-5100

Regional Accreditation:

New England Association of Schools and Colleges

Calendar System:

Semester

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