This course deals with the preparation of food from family size to large quantity and the principles involved in institutional menu planning. Discussion on recipes, starting with its construction, conversion, standardization and portion control as well as the aspects of sanitation and work simplification are also included.
Associated Departments:
Bachelor of Technical-Vocational Teacher Education - Food Service Management - CoreThis course deals with the preparation of food from family size to large quantity and the principles involved in institutional menu planning. Discussion on recipes, starting with its construction, conversion, standardization and portion control as well as the aspects of sanitation and work simplification are also included.
