FSS1203C — QUANTITY OF FOOD PRODUCTION 1
Students will acquire the fundamental concepts, skills and techniques involved in the management of resources, use of recipes, use and care of equipment, and evaluation of food products. Special emphasis is given to practical demonstrations in breakfast cookery, salads, dressings, cold sauces, sandwiches, and safety and sanitation principles. Students must successfully pass written and practical cooking examination covering a variety of techniques and procedures.