Quantity Food Prep (ODE)
This course focuses on the cooking principles and methods for preparing food in large quantities. Students are introduced to control systems used in quantity food production including menu planning, standardized recipes, portion control, forecasting, scheduling and service. Various food types are examined including sandwiches, salads, desserts, beverages, soups, meat, poultry, fish, eggs, milk, and cheese. Texture modified and special menu items are also explored. This course emphasizes the importance of quality improvement and customer satisfaction in quantity food production.