Material will be presented through lecture, demonstration, and hands-on experience. Participation in a catering event may be required. A laboratory fee is required. A laboratory fee is required. Topics will include meats.
Students participate in at least one quantity-food preparation event.
A laboratory fee is required. The student applies quantity production principles in the preparation and service of two meals in the HACC campus food production laboratory. A laboratory fee is required. The course covers responsibilities of the supervisor to employees, motivational skills, kitchen management, fundamentals of food service equipment, and current issues in hospitality management. Topics include introductions to health-care system with emphasis on state and federal regulations and to the functions and sources of nutrients, digestion and absorption, nutrition through the life cycle, foods of various cultures, menu planning, diet therapy and modification, nutrient interviewing and assessment, and are planning.