HOS102 — Food Preparation II
Refines culinary skills in quantity food preparation through operation of a student-run restaurant. Includes kitchen and dining room organization and operations; menu development and design; management of service and culinary personnel; service standards; serving the general public; merchandising and sales promotion; and banquet management. Chef whites required. 1 lecture/4 laboratory hours
Prerequisites: HOS101, HOS118
Part of
- Certificate of Proficiency - Catering Management
- Certificate of Proficiency - Professional Cooking
- Associate in Applied Science - Culinary Arts
- Culinary Essentials
- Associate in Applied Science - Culinary Arts - Pastry
- Associate in Science - Culinology
- Associate in Applied Science - Hotel, Rest & Inst Mgmt