Quantity Food Preparation Classroom
In this professional classroom, students are taught to be familiar with the standard operating process and management of quantity food preparation and the preparation of therapeutic diets. Courses taught in this classroom are “nutrition lab,” “meal planning and management lab,” “diet and nutrition therapy lab,” and “quantity food preparation lab.” After finishing these lab courses, students will be able to use the food exchange table to design a balanced diet as well as therapeutic diets for various health conditions. Additionally, students will understand the standard operational process of food preparation, including purchasing, checking, storing, distributing, preparing, and cooking. Students will also be able to calculate the cost of food materials and control the total cost of food preparation. Equipment in this classroom includes sterilization closets of knives, cutting boards, and utensils, microwaves, refrigerators, a steam oven, a stove for frying, a deep-frying machine, large-scale cooking stoves, stainless steel working counters, O3 generating systems, etc.
