A hands-on laboratory experience to provide students the opportunity to operate a successful food service operation based on the preparation and service of dishes that represent a variety of the world's cultures. Students will work in teams to research specific regions, develop appropriate production methods, and market and produce an authentic prix fixe menu to serve to the college community and the public. One class hour, four lab hours.
FSA 103 with a grade of C or better and FSA 106 with a grade of C or better, or permission of department
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Spring Semester 2014