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Course Information
Family & Consumer Sciences
Quantity Food Production
Students will be able to define and demonstrate quantity food production in hospitals, hotels, cafeteria, catered events and family-style restaurants. Students will prepare catered events for the school wit prior approval of the Instructor. The student will also prepare scheduling documents, food cost analysis, food preparation timetable and develop the presentation concept.
Carla Campbell
- Demonstrate the use of food service math concepts
- Demonstrate working knowledge of arithmetic calculations required to manage food and beverage cost
- Plan, execute and summarize a catering event
Completion of Learning Activity Packets and various other instructional materials.

Written test, assignments, lab activities and work study and employ evaluations.
American Culinary Foundation (Culinary Concepts)
On Cooking, Techniques of Culinary Fundamentals, 3rd edition, Labensky, Sarah R. and Hause, Alan M., Prentice-Hall Inc.

Career Majors That Sequence This Course
Career Cluster Pathway Career Major
Hospitality & Tourism Restaurant Food & Beverage Services Sous Chef