Quantity Food Production And Service

Catalog description

(West Lafayette, Fort Wayne) 4.00 (Calumet) An introduction to food preparation methods and service techniques in quantity food settings. Students become familiar with ingredients and culinary terminology, and learn to read and evaluate menus. Recipe conversion and costing skills are developed. Different production schemes and product flow are examined, and the relationship between back-of-the-house and front-of-the-house activities is discussed. Typically offered Fall Spring. Prerequisite(s): FN 20300 FOR LEVEL UG WITH MIN. GRADE OF C- OR FN 20500 FOR LEVEL UG WITH MIN. GRADE OF C- AND HTM 19100 FOR LEVEL UG WITH MIN. GRADE OF C- View Class Schedule