Jenzabar University

Quantity Food Production (CUA 153)

Term: 2013-2014 Spring Semester

Faculty

Austin J PerreaultShow MyInfo popup for Austin J Perreault

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John C PulsiferShow MyInfo popup for John C Pulsifer

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Schedule

Tue-Thu, 3:00 PM - 8:25 PM (1/21/2014 - 5/12/2014) Location: CMCC CUA 600

Description

CUA 153 Quantity Food Production
5 Credits (2 Lecture 0 Lab 3 Shop)
11 Hrs/Wk (2 Hrs. Lecture 9 Hrs. Shop) *15 wks
Students will learn how to prepare a variety of beef, poultry, fi sh and shell fish products. The elements of preparing a complete meal including
menu planning, purchasing, and serving food are studied. Students learn the essentials of organizing their time to reduce waste and assure
efficiency 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.