FST-106: Foodservice Skills II

Download as PDF
Program
Food Service
Credits 5 Lab Hours 6 Lecture Hours 2 Clinical Hours 0
Work Hours
0
Contact Hours
8
This course is designed to increase the students' level of proficiency in theory and application of foodservice skills in institutional and commercial kitchens. Emphasis is placed on breakfast cookery, plate presentation, appropriate vegetable/starch accompaniments, and hot and cold foods. Upon completion, students should be able to plan, execute, and successfully serve entrees with complementary side items.

Prerequisites

State prerequisite
Take One Set:
Set 1: FST-102 and FST-103
Set 2: FST-102 and CUL-110
Set 3: CUL-140, CUL-170, and FST-103
Set 4: CUL-140, CUL-170, and CUL-110
Set 5: CUL-142, CUL-170, and FST-103
Set 6: CUL-142, CUL-170, and CUL-110