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| Quantity Food Production | |||
| QUANT FOOD PRO | |||
| CLASS CODE: | CA 170 | CREDITS: 2 | |
| DIVISION: | EDUCATION & HUMAN DEVELOPMENT | ||
| DEPARTMENT: | HOME & FAMILY EDUCATION | ||
| GENERAL EDUCATION: | This course does not fulfill a General Education requirement. | ||
| DESCRIPTION: | Experience working with menus and production of food for large groups. Will be working in BYU-I food service kitchen. | ||
| TAUGHT: | Fall, Winter | ||
| CONTENT AND TOPICS: | Quantity food preparation, sandwich and salad production | ||
| GOALS AND OBJECTIVES: | 1. Accurately adjust recipes for large quantities. 2. Identify food sanitation and safety concerns when dealing with quantity production. 3. Prepare a menu for a large group using proper portioning and quantity requisition. 4. Write a standardized recipe. 5. Understand work flow and flow of goods in a food service establishment. 6. Participate in the proper receiving and storage of product. 7. Understand the structure and purpose of a large food service organization. |
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| REQUIREMENTS: | Portfolio/Journal; Competencies; Attendance/Participation; Examinations/Quizzes/Worksheets; Peer Evaluations; Instructor Evaluations | ||
| PREREQUISITES: | Culinary Arts Major | ||
| OTHER: | |||
| EFFECTIVE DATE: | August 2002 | ||