FOODS 110 - Practicum: Kitchen & Dining Room

2 credits

Management Preparation of luncheons for 50 or more persons following a given menu format and budget; students work at all production stations, including hot foods, pantry, bake shop, dining room service, dish room, and pot stations. Each student acts as manager for one or more luncheons, assuming the responsibility for planning the menu, preparing a market order, purchasing the food, directing the production, service and clean-up, and submitting cost control records. Students are required to produce and serve food at one event held outside of class hours.

Lab Hours: 6
Prerequisites: FOODS 113 Quantity Food Production and FOODS 114 Quantity Food Production Lab or departmental permission.
Pre or Corequisites: Pre- or Corequisite: FOODS 108 Food Service Operations Management or departmental permission.
Offered fall semester.