FSD 205 - Restaurant Production

Institution:

Seattle Community College-South Campus

Subject:

Description:

Covers 5 areas: 1) baking - ingredients, scaling, mixing yeast and enrThis final course in the Food Production track builds on all previous culinary concepts, with additional instruction in baking concepts, yeaobed doughs, shaping breads, breakfast and savory items, and finishing methods; 2) supervising and training others in dining room service, sst doughs, basic breads, breakfast and savory items. Students will cocheduling, layout of seating and tableware for regular and special evemplete a Captsone Project involving the accumulated skills that the stnts, marketing specialty products, and receptions; 3) supervise, trainudent has acquired throughout the culinary program featuring a practicum test involving the planning and execution of a designed formal lunc and coordinate others in à la minute restaurant cooking, scheduling, requisitioning, purchasing and portion control; 4) capstone test - plh or dinner event. Emphasis will be placed on layout, design, hot andan and execute a pre

Credits:

15.00

Credit Hours:

Prerequisites:

Corequisites:

Exclusions:

Level:

Instructional Type:

Lecture

Notes:

Additional Information:

Historical Version(s):

Institution Website:

southseattle.edu

Phone Number:

(206) 934-5300

Regional Accreditation:

Northwest Commission on Colleges and Universities

Calendar System:

Quarter

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