Food preparation techniques, selection of equipment, and the effective use of time are included. Food and Hospitality Service 1377. This course is a continuation of Food and Hospitality Service 1377. Procedures for large quantities and management for food preparation are introduced. Topics include basic cookery, safety and sanitation factors, and selection of equipment.
Emphasis is on high preparation techniques for high quality.
The principles of microbiology are studied and applied to the need for personal cleanliness. The cause, control, and investigation of illness caused by food contamination are explored. Other topics include sanitary practices, dish washing procedures, the use of cleaning materials, garbage and refuse disposal, general safety precautions, and elementary first aid. This course focuses on policies and procedures for purchasing food in quantity. Storage requirements, procedures, and controls are included.