FOOD110 Food Preparation
BThis course concentrates on basic food preparations, including station assignments, theory, personnel organization, service and storage; lecture, demonstration, and participation. Students must provide documentation of certification in ServSafe from the National Restaurant Association prior to enrolling in the class. Documentation should be submitted to the Hospitality Management program. Offered Fall semester only. Prereq. - HOSP101.
Prerequisite
HOSP101
Lecture/Lab Ratio
2:6