2021-2022 Catalog and Student Handbook 
    
    Sep 24, 2022  
2021-2022 Catalog and Student Handbook [ARCHIVED CATALOG]

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CUL 360 - Quantity Food Production/HACCP Training


Credits: 3
Description
An overview of the food preparation and serving techniques used by the casual dining, on-site catering, commercial, and retail segments. This course emphasizes high-volume food production, station setup, timing, service, and menu concept development and execution. Basic cooking and serving competencies are reinforced and new skills specific to high-production preparation and serving are taught. Course will include the development of HACCP plans appropriate to quantity production. 

Student Learning Outcomes
  1. Apply appropriate quantity food production techniques and food science principals to the production of various food items.
  2. Use various monitoring tools to analyze data for safety and sanitation of prepared products.
  3. Prepare HACCP plans for various food production items.
  4. Evaluate HACCP plans for their effectiveness in preventing food borne illnesses. 

Prerequisite: CUL 200  and CUL 220  and CUL 240  and FAB 102   all with a grade of C- or higher
Corequisite: None
Graded: Letter Grade



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