HTM 29100 - Quantity Food Production And Service

Credit Hours: 3.00 (West Lafayette, Fort Wayne) 4.00 (Calumet) An introduction to food preparation methods and service techniques in quantity food settings. Students become familiar with ingredients and culinary terminology, and learn to read and evaluate menus. Recipe conversion and costing skills are developed. Different production schemes and product flow are examined, and the relationship between back-of-the-house and front-of-the-house activities is discussed. Typically offered Fall Spring.

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HTM 29100 - Quantity Food Production And Service