CACM 130 Quantity Food Preparation-Theory
Description: This intermediate course sets forth the principles of preparing and serving food in volume with focus on entrees, breakfast foods, salads, sandwiches, short orders, and desserts. Emphasis is placed on recipe standardization, determination of need and procurement of supplies, organization of work stations, effective use of equipment and time, and attractive service. This course is for students pursuing a career in Culinary Arts/Culinary Management, and is also required for the Dietary Service Supervisor Certificate offered through the Nutrition Department.
Check the Online Class Schedule for information about course Prerequisites, Co-requisites, Enrollment Limitations and Advisory information .
This course can help you earn the following degree(s) or certificate(s):