CULA 2320 - Quantity Foods

CULA 1330 - Garde Manger  

Course Description:
This course is designed to build knowledge and experience in quantity food production in a foodservice operation. Basic principles of foodservice management and their application to volume food production, menu development, food safety, procurement, kitchen equipment, customer service, marketing, and finance will be covered during the semester.

Student Learning Outcomes:
Students will be able to:

1. Apply basic principles of food preparation to quantity food production and service
2. Relate how product, preparation, service and customer flow effect the operation of a food service facility.
3. Plan and evaluate menus for institutional foodservice operations.
4. Describe food product purchasing guidelines and write specifications for food products.
5. Prepare standardized recipes, purchase orders, and production schedules for an institutional foodservice system