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Hospitality, Culinary Arts and Dietetics

Quantity Food Production and Menu Design

Course Code: HCD-112

Course Description : The study of and application of techniques, standards, and principles of quantity cookery. Emphasis is on the flow of food production through the kitchen of food service of food service operations and the development of skills in culinary arts. Within the lab component of the course, students will work in teams to demonstrate competence and skill in quantity food production, including recipe development for quantity cookery, food costing, and preparing of quantity food products.

Department Description : Hospitality, Culinary Arts and Dietetics

  • Credit: 3 - 0
  • Lecture Hours: 1.0
  • Lab Hours: 4.0
  • Studio Hours: 0.0

Prerequisites:

HCD-102

Co requisites:

HCD-108

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