Quantity Food Production
Prerequisite: CAM 306 with a grade of "C" or better
Course Transferable to CSU
Hours: 18 hours LEC; 108 hours LAB
This course is an introduction to the principles of quantity food production. Components include knife skills; equipment recognition, operation and cleaning; use of hand tools and measuring devices; and cleaning and cutting raw materials. This course also covers preparation of sandwiches, soups, salads, vegetables, meats, poultry, seafood, breakfast dishes, rice and other grains, pastas and potatoes, sauces and simple dessert items.