TB clearance required. One hour lecture, three hours non-lecture. Food Service Management 160, or concurrent enrollment. The fundamentals of food preparation emphasizing high standards of quality. Includes preparation of various foods to demonstrate principles underlying food preparation and application of these principles to quantity food preparation.
Course includes practice in using large quantity equipment in food preparation.
Student will be required to follow Food Service and Hotel Management departments dress standards. TB clearance required. Two hours lecture, six hour laboratory. This course deals with current issues in the field of culinary arts and food service management, rotation through a variety of topics such as sanitation, safety, nutrition, management. May be taken for grades or on a credit-no credit basis.