HRMT 1301 Production Lab and Basic Food Services
Use of equipment in the preparation of foods and beverages. Explanation of food production and service. Includes the presentation and the process of table service. Emphasis on the development of the basic concepts of selection and preparation of food: salads, vegetables, cereals, use of spices and plates with animal protein. Application of cooking conversions in preparing food products. Requires 60 hours of lab.
Prerequisite
HRMT 1300