HRM-202 — Quantity Food Production and Services
3 Lab Hour(s) 1 Lecture Hour(s) This course concentrates on the preparation and service of complete modified-buffet menus by students under the direcion of a culinary instructor. Students experience all phases of an institutional food service operation through rotating laboratory assignments which include menu preparation, cooking and service for a restaurant with a buffet catering focus. Prerequisite(s): HRM-103 Syllabus for this course
Prerequisites: HRM-103