Approval of department chair. Basic study of pathogenic micro-organisms and chemical and physical changes involved in cooking and baking. Characteristics of starches, oils, and food additives. Field trips for application techniques and production. This course covers the theories and applications for the operation of commercial, institutional, and industrial food services.
Emphasis is on quantity cookery and distribution.
This capstone course is a continuation of Quantity Procedures I. Emphasis will be on supervision and planning of quantity food preparation and distribution. This course covers the record keeping requirements for food service operations. It includes types of work papers, analysis sheets, profit and loss, inventories, and other special applications. Students will be assigned to special projects in campus cafeterias or in off-campus locations. This course provides faculty supervised applications of training under actual occupational conditions.