FDSR 2479 - Quantity Food Lab Unit II

This lab is a study and practice of the principles, standards and procedures involved in quantity and quality food preparation. The rotation of duties involves all areas of preparation, service and sanitation within the à la carte restaurant and cafeteria. The course emphasizes improvement of basic knife skills, fabrication skills, and bakery skills needed for the preparation of breakfast items, meat, fish and poultry, soups and vegetables.