L is a course designed to give students basic knowledge of food service operations.
In both areas the students rotate through various positions commonly found in food service operations. In the John Purdue Room, all aspects of the dining experience are carried out by the students. By the end of the semester, they have been exposed to quantity cooking methods, the use and care of equipment, and service techniques. Students are exposed to quantity cooking methods, the use and care of equipment, and service techniques as they rotate through various positions commonly found in food service operations. By appointment as needed.