Session, Dates: 1 (01/14/2013 - 05/04/2013)

Days: M

Time: 06:00 - 08:50 pm

Location: Moon Campus

Room: Hale Center 301

Seats Available: Course Full, Choose another

Credits: 3

Course Description

In addition to the application of modern management techniques in the operation of a full service food operation in a quantity food production lab, this course will also emphasize research in and application of the historical and cultural aspects of food. As such, the course will provide a vehicle wherein the preparation and presentation of an authentic experience is representative of a particular culture, region and time. Students will engage in the preparation of different food categories in a quantity food production plan.

About The Instructor