CRC19: Courses

CAM 310 Quantity Food Production

Units: 3

Hours: 18 hours LEC; 108 hours LAB

Prerequisite: CAM 300, 301, and 306 with grades of "C" or better

Transferable: CSU

This course is an introduction to the principles of quantity food production and service. The production and service of industry quality and quantity food will be covered. Components may include knife skills, equipment recognition, use of hand tools and measuring devices, and cleaning / cutting raw materials. This course may also cover quantity preparation of sandwiches, soups, salads, garde manger items, vegetables, meats, poultry, seafood, breakfast dishes, rice and other grains, pastas and potatoes, sauces and simple dessert items.
This course may require out of class time attendance at events (all required events outside of class time will be listed in the course syllabus).

Student Learning Outcomes

Upon completion of this course, the student will be able to:

SLO 1: Demonstrate basic mathematical principles for food-service record keeping, baking procedures, and recipe conversions (P-SLO3).