Quantity Food Preparation

This course is designed to apply the cooking principles and methods for preparing food in large quantities. Learners are exposed to the theory of menu planning, portion control, food procurement, quantity food preparation and production, the role of production staff, preparation equipment and quality improvement.

The student will also learn the basic principles of food and beverage products in relation to quality attributes such as texture, flavour and nutritional content in context with preparation, portioning and service.

In Class Registration CAD$420 +HST