Quantity Food Production/HACCP Training

Catalog description

An overview of the food preparation and serving techniques used by the casual dining, on-site catering, commercial, and retail segments. This course emphasizes high-volume food production, station setup, timing, service, and menu concept development and execution. Basic cooking and serving competencies are reinforced and new skills specific to high-production preparation and serving are taught. Course will include the development of HACCP plans appropriate to quantity production.