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Quantity Food Production (CUA 153)
Term: 2013-2014 Spring Semester
Mon-Wed, 8:00 AM - 1:25 PM (1/21/2014 - 5/12/2014) Location: CMCC CUA 600
CUA 153 Quantity Food Production5 Credits (2 Lecture 0 Lab 3 Shop)11 Hrs/Wk (2 Hrs. Lecture 9 Hrs. Shop) *15 wksStudents will learn how to prepare a variety of beef, poultry, fi sh and shell fish products. The elements of preparing a complete meal includingmenu planning, purchasing, and serving food are studied. Students learn the essentials of organizing their time to reduce waste and assureefficiency in the kitchen. Special emphasis is placed on proper food appearance and arrangement. Preparation of appetizers and hors d? oeuvres is also included. Short order cooking techniques are an integral part of this course. On occasion, the application and presentation of student skills will involve evening functions. Full participation on five evenings in the spring semester is a requirement of this course. Students will be notified at least two weeks in advance of each date. Prerequisites: CUA 101, CUA 111; and Corequisite: CUA 163 or instructor permission.