HRTM 392 Quantity Food Prep & Service

In this course the student learns to integrate all of the techniques and information of previous culinary courses and participates in the operation of a food service business on campus. Emphasis is placed on planning, preparation, service, and stewarding phases of the operation.

Credits

3 credits

Prerequisite

HRTM101 AND HRTM211

Distribution

Advanced

Notes

140-UG Level 4 Advanced