A laboratory class in which the students supervise and run "The-Heart-of-the-House" commercial kitchen. Opportunities to practice "Back-of-the-House" management skills and menu development is employed here. The students will rotate job responsibilities between two kitchens to ensure familiarity of every facet of the operation and produce food for real diners. Ten laboratory hours.
Prerequisites: FSA 103 with a grade of C or better and FSA 106 with a grade of C or better, or permission of Department.
Use links below to see if this course is offered:
Spring Semester 2014
Summer Session 2014