Information provided includes course descriptions by subject only.
For complete 2017-2018 programs/academic plans, please refer to Academic Programs.
Orientation and application of entry-level skills in food preparation and service. Communication skills, sanitation and safety practices, and the development of interpersonal relationships are emphasized in the classroom experience, prior to lab work. Modules are self-paced and provide the student with experience in quantity food preparation of soups, salads, and sandwiches, as well as dishroom/busing and table service.
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.