CACM 131 Quantity Food Preparation Laboratory
Description: This laboratory course supplements the Culinary Arts/Culinary Management 130 theory course. Large scale food preparation is produced in a time-restricted quality-minded setting. Emphasis is placed on the development, organization and carrying out of recipe standardization, need and procurement of supplies, work stations, and attractive service. This intermediate course is for students interested in a career in Culinary Arts/Culinary Management and is 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):