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Introduction to Food Production

Introduces quantity food production to the non-culinary student. Topics include the preparation of a variety of menu items, equipment use, cooking methods and terminologies, recipe conversion and the essentials of timing and coordination of service. Corequisite: Sanitation for Foodservice Operations 10316112

Pre-Requisites
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Classes


Course: Introduction to Food Production (64249)

In Person
Location: Wisconsin Rapids
Duration: 8/19/2024 - 12/11/2024

Days & Time:

Mon, Wed: 10:30 AM - 1:15 PM

Facility:

T122 Culinary Classroom WR

Instructor:

Ryan Petrouske

Tuition and Fees: $693.66

Out of State Tuition and Fees: $917.91

 Status:Active Seats Available:16
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Menu Planning

Undergraduate | 3 Credits

CATALOG #10316127

A hands-on approach to planning, creating, and maintaining effective menus. Discussions include menu items and placement, food costing and creative menu designs for visual appeal. Menu planning and design software may be utilized.

Wisconsin Rapids
Fall 2024

Sanitation for Foodservice Operations

Undergraduate | 1 Credit

CATALOG #10316112

Students examine the causes of food-borne illness and apply techniques for preparing, storing, and serving hot and cold foods from a ServSafe® Certified Instructor/Proctor. Students also examine the role of management and workers related to sanitation regulations and standards. The ServSafe® certification test is administered in this course and students will need to hold this valid certificate for graduation and employment in the culinary industry.

Virtual Campus, Wisconsin Rapids
Fall 2024, Spring 2024, Summer 2024
Subject Image
Hospitality and Tourism
Catalog #10316125
Undergraduate

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