Foodservice Production Laboratory II - 2
Practical experiences in the preparation of buffets and garde manger in the campus restaurant. Work station rotations in the kitchen and dining room with emphasis on professional skill development, work ethics and presentation skills for buffet 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.