CUA 122 : Fundamentals of Quantity Cooking

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This course covers the principles and methods of quantity cooking. Topics include weights and measures, costing and converting of recipes, vocabulary and standard abbreviations, health department regulations and inspection, and food production forms and records. This course involves the preparation of a lunch menu, one day per week, which is served to the students, faculty, staff and general public. CORE.

Prerequisites

As required by college

Overview

Program

Culinary Arts

Credits

3
Lecture Hours
1
Lab Hours
4

Semester Offered

Fall
Spring
Summer

Transfer Code

Code C