technical drafting image  
CENTER FOR BUSINESS, TECHNOLOGY,

FAMILY AND CONSUMER SCIENCES

 

DSS 10 - COURSE DESCRIPTION

  

  

 
 
 
 

 

FOOD PRODUCTION MANAGEMENT- 4 UNITS (I)

 

 

Advisory A grade of C or higher in CULA 50
Class Hours: 54 lecture/54 lab total
Description: This course will cover effective management skills in food production and the rile of the Dietary Service Supervisor. Basic institutional cooking skills will be developed including using weight and measures, choosing ingredients and food preparation methods. Students will be involved in menu planning and costing, recipe standardization and recipe costing. Instruction on the selection, safety and usage of institutional equipment will be provided.

Articulated HS Courses:

  

 

 

 

 

 

 

 

 

 

 

 

Shasta College - Shasta-Tehama-Trinity Joint Community College District

11555 Old Oregon Trail - P.O. Box 496006 - Redding, CA 96049-6006 - 530.225.4600

 

 

image of culinary arts students serving food