Course Description
Quantity Procedures
(4-2-4). Exploration of the theory and
application of quantity procedures for the
operation of commercial, institutional, and
industrial food services. Emphasis on quantity
cookery and distribution.
Required Prerequisite: CHEF-1301 and TSI
compliant in mathematics
Recommended Prerequisite: CHEF-1205 or ServeSafe
Manager Certification
Semester hours:4
Lecture hours: 
Lab hours: 
Petition required:N
Course may be repeated for credit when the topic varies:N
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