GPA

3.22

RedditCatalog

An introduction to food preparation methods and service techniques in quantity food settings. Students become familiar with ingredients and culinary terminology, and learn to read, write and evaluate menus. Recipe conversion, inventory and costing skills are developed. Production methods, equipment, and product flow are examined. Front-of-the-house service techniques as well as front-and-back-of-the-house interactions will be studied.

Prerequisites

Restrictions

Attachments