HRM-202 Quantity Food Production and Services

This course concentrates on the preparation and service of complete modified-buffet menus by students under the direction of a culinary instructor. Students experience all phases of an institutional food service operation through rotating laboratory assignments which include menu preparation, cooking, and service for a restaurant with a buffet catering focus. Lecture [1.00], Laboratory [4.00].

Credits

3

Prerequisite

HRM-103

Syllabus for this course.