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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.
REQUIREMENTS: Portfolio/Journal; Competencies; Attendance/Participation; Examinations/Quizzes/Worksheets; Peer Evaluations; Instructor Evaluations
PREREQUISITES: Culinary Arts Major
OTHER:
EFFECTIVE DATE: August 2002