HTE 2613 - Food Production and Service I

Credits: 3 (2 + 2)

Prerequisite(s): HTE 1030 and HTE 1603

Description: This course covers the proper use of quantity food equipment and tools, menu planning, nutrition and health, measurement and recipe conversions, yield tests, food costing and controls, cooking principles and techniques, basic baking techniques, religious and vegetarian menu options, plate design and table service techniques The student will be introduced to the various cooking methods of fruits and vegetables, meats, poultry, seafood, dairy and egg products and baked goods Students experience the task of supervision in the kitchen setting.