Course Description
HOT251 Quantitative Foods (2-3-3)

This course prepares students to create meals for groups that hold their banquets on campus as well as the preparation and plating of a complete banquet menu from American and ethnic cuisines. It also emphasizes quantity and quality as well as proper plating techniques. Planned menus include appetizers, salads, entrees, and desserts. The course allows students to be assigned specific stations by the student chef. It further highlights the proper use of kitchen equipment and a time element to complete individual banquets according to the menu items and guest requirements. The couse stresses sanitary practices and compliance with laws and ordinances of the Department of Health. PR: HOT 111 or consent of the Division Dean

Last Updated: 07/29/16 08:14pm ET