Quantity Food Preparation

This course focuses on the cooking principles and methods for preparing food in large quantities. Students will be introduced to control systems used in quantity food production including menu planning, standardized recipes, portion control, forecasting, scheduling and service. Various food types will be examined including sandwiches, salads, desserts, beverages, soups, meat, poultry, fish, eggs, milk, and cheese. Texture modified and special menu items will also be explored. This course emphasizes the importance of quality improvement and customer satisfaction in quantity food production.

Due to COVID-19 related restrictions on student work placements, registration into the courses in the Food Service Worker program is currently restricted. For more information and to find out whether you may be eligible to register in this course, please visit www.lambtoncollege.ca/FSWK.