Overview
Studying the scientific bases for preparing
foods in institutions that provide food services to groups, while identifying
the mechanisms of the food service system Studying
how to prepare food menus for groups, and the financial operations resulting
from the food menus
Laboratory projects
Defining the concept of preparing food menus,
Learning how to calculate the recipe for large numbers of recipes.
Distinguishing between types of food menus, Knowing ways to prepare and provide
nutrition services to groups
Intended learning outcomes
If the student
successfully completes the course, he will be able to
Acquiring the skill of preparing food menus
and the ability to distinguish between
the devices used in
food services for groups.
Estimating the financial costs of items' food
menus
Teaching and learning methods
Lectures Panel
discussions and dialogue
Methods of assessments
First midterm exam
20% , Second midterm exam 20% , Practical work 10%, Final exam 50%
