Foodservice Production Laboratory 1 - 2
Practical experiences in the preparation of foods typical to a dinner house/ala carte menu in the campus restaurant. Work station rotations in kitchen and dining room with emphasis on professional skill development, work ethics and presentation skills for plate service. Uniforms are required. Prerequisite: FDSV B55a or FDSV B55b with a grade of 'C': or better (may be taken concurrently) Recommended: Reading Level 5 or 6. Hours: 108 lab. Field trips may be required. Offered: F, S. CCS: Occupational Education. Not Transferable: Associate Degree only.