FDSR 3479 - Quantity Food Lab Unit III

Credits: 
9
Level: 
Lower
Prerequisites: 

FDSR 1478 with grade D or better and FDSR 2479 with D or better

Description: 

Students will practice menu planning and preparation of restaurant items in the working labs of the program. This lab provides introductory experience to develop supervisory skills in the kitchens and dining room. The student is expected to develop mastery of skills for a la carte and volume feeding, food preparation and service, with emphasis on accepted culinary techniques and presentation.

Culinary Arts Lab Fee - $60