This course is a comprehensive study of basic principles of food science and theory and techniques involved in food preparation. A study of the factors that influence foods and the changes which occur in foods during preparation.
Emphasis is on basic cooking skills and theory application.
Not open to students who have completed Nutrition and Foods 16. This course is a study of mathematical principles in the context of commercial food production. Topics include study of recipe conversions and yields, production baking formulas, weights and measures, the metric system, and recipe and food cost analysis. 58 or 60 and 71 or ESL 2R, 2L, and 2W, or placement through assessment. Copyright 1999-2001 for the Los Rios Community College District .