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May 02, 2024
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HOS 236 - Restaurant Capstone Class Hours: 1 Lab Hours: 6 Credit Hours: 3
This course will include capstone competencies for culinary arts students. Students will manage and work multiple stations, develop food specials, cost menus, take inventories, produce a menu analysis and expedite food from the kitchen to the dining room.
Prerequisites: , , and . Click here for current course offerings.
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