HTF 100 Introduction to Foodservice

As an introduction to the foodservice industry, this course will cover such basics as kitchen, safety, HACCP, sanitation, food preparation, terminology, menu planning and staff organization. Through demonstrations in the lab, students will see and experience a variety of food preparation techniques and sample a variety of food products. Students will be expected to create, cost and plan an event menu using the concepts and theories presented. Lect: 2 hrs./Lab: 1 hr. Course Weight: 1.00 Billing Units: 1





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