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FSSĀ 2205C QUANTITY FOOD PRODUCTION III 3 Credits 6 lab hours

QUANTITY FOOD PRODUCTION III Prerequisites: FOS 2201, FSS1203C, FSS 2204C and FSS 2251 Through lectures and demonstrations, the student will learn to identify primal cuts of meats and poultry; how they are processed into restaurant portion size cuts; to identify fish and seafood quality; cooler management; and butchery techniques. Speed scratch will be reviewed and practiced. Hot food preparations will be practiced. Student must successfully pass written and practical examinations covering a variety of cooking techniques. (Special Fee: $155.00)