Information provided includes course descriptions by subject only.
For complete 2021-2022 programs/academic plans, please refer to Academic Programs.
303-331 Food Production & Service II
A continuation of the lab training in 303-330 providing the student with the opportunity to expand skills in salad preparation, short-order cookery, bakery helper, ware handler, table service, and busing. An off-campus experience may be provided to develop individual student employment objectives.