Course Description
Students will practice menu planning and the preparation of restaurant items in the working labs of the program. This lab provides hands-on experience in order to develop supervisory and management skills in the kitchens and dining room. In addition, the student is expected to develop a mastery of skills for a la carte and volume preparation of basic sauces, appetizers, vegetables, grains and pastas, salads, sandwiches, and a variety of entrees, with an emphasis on accepted culinary techniques and presentation.
Credit Hours (Min)
9
Credit Hours
9
Course Prerequisites
Any of the following:
course with D or better
FDSR2479 with D or better
Course Attributes
Applied Learning-Practicum (ALPR), Course Fee $60.00 (F060)