This course is an overview of quantity food production for the non-culinary student. Students will gain a fundamental understanding of preparation of a variety of menu items, equipment utilization, plate presentation, recipe conversion, menu analysis, and the essentials of timing and coordination of service. This course introduces the student to the preparation of clear, cream, puree and specialty soups. The student will also prepare basic stocks and evaluate convenience soups and stocks for quality and cost. The student will learn quantity food preparation procedures with emphasis on braising, stewing, simmering, roasting, baking and sauce making.
Practical experience is given in banquet, restaurant and cafeteria food presentation techniques.
The student will identify, research and prepare a variety of grains, legumes, potatoes and farinaceous products to bring variety and the required nutritional balance into restaurant, catering and institutional menus. Computer-based nutritional analysis of recipes will be applied. The student will research and apply a variety of meatless cooking methods. Emphasis will be given to lacto-ovo and vegan preparation techniques. The student will identify, select and prepare a variety of vegetables with emphasis on retention of colors and nutrients.