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Jan 02, 2025
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Undergraduate Bulletin 2008-2009 [Archived Catalog]
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HTM 291 - Quantity Food Production and Service
An introduction to food preparation methods and service techniques in quantity food settings. Students become familiar with ingredients and culinary terminology, and learn to read and evaluate menus. Recipe conversion and costing skills are developed. Different production schemes and product flow are examined, and the relationship between back-of-the-house and front-of-the-house activities is discussed.
Preparation for Course
C: HTM 291L.
Cr. 3.
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