HRMT 2302 Production Lab and Advanced Food Services
Use of equipment in the preparation of food and brverages in large amounts. Emphasis on the development of advanced concepts of food selection and preparation of all categories, which includes pastry and dessert products. Food service in the context of a restaurant. Practice in cooking conversions, estimates of food costs and control of profits. Requires 75 hours of lab.
Prerequisite
HRMT 1300, 1301