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Course Description

The focus is on menu planning as it relates to an institutional kitchen. You will learn how to interpret various menus to decide if the menu items are within the capability of your institution, and to identify appropriate cooking methods. Adapting recipes to specific quantities, as well as portioning food according to the specifications of your institution are also covered. Also, maintaining appropriate inventories of foods and calculating food costs.

Prerequisites

None

Equivalents

None

Course Hours

42

Credit Value

3

Applies to the following Programs

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This course is not open for registration at this time.

If it is part of a program (listed at the bottom left), you may visit the program page to review the schedule of course offerings.

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