Course Code HCUL213
Credits 3.00
Hours / Week 3

This course emphasizes high-volume food production, station setup, timing, and service. Basic cooking and serving competencies will be reinforced and new skills specific to high-production preparation and serving will be taught. Lecture topics include the organization and structure of contract foodservice providers, production layouts and facility design, and menu concept development and execution. Menu items consistent with the retail and non-commercial segments and also common to the casual dining segment of foodservice will be covered. Cooking competencies include egg cookery, grain cookery, sandwich preparation, pasta cookery, and preparation of simple and composed salads, quick breads, moderate-cost entrées, and vegetarian/vegan fare.