HMGT 1025 - Food and Beverage Preparation 1(3)
Students experience a wide range of food service function types with vegetable, bakery, meat, poultry, fish and shellfish preparation being studied in both lecture and laboratory situations in this course. Students plan and execute a function, with responsibility for all phases of the operation, including preparation, safety, sanitation, recipe determination, staffing, service, cost control, and dining room decor and atmosphere. Each student prepares a comprehensive report of the function.
Concurrent: CULA 1200 [F,S] Note(s): Student must be AT COLLEGE LEVEL in all areas to take this course. Total Contact Hours Per Week: 5
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