Description
Course Objectives:
- Describe how the principles of food production impact food quality
- List the principles of developing and using standardized recipes
- Describe the importance of accurate measurement in food production
- Identify procedures for documenting and evaluating the amount of food planned, prepared, and served
- State the importance of production scheduling to achieve operational goals
- List food quality standards that ensure quality food production
CIESC
3500 Depauw Blvd. Pyramid Three, Floor 2 (Frontier Conference room)
Indianapolis,
IN
46268
United States
Wednesday, October 2, 2024 (9:00 AM - 12:00 PM)
(EDT)
Registered Guests
13