Explores the commercial foodservice industry, including rotations in the front and back of the house, and supervisory positions via the brigade system. Mock services are used to engage work-based learning experience and skill development. Station design, practice of professional cooking and baking, and customer service are applied. Discovery is utilized to create intentional learning scenarios that employ the use of critical thinking as it relates to day-to-day operations of food service businesses.

Recitation and Laboratory Hours: Laboratory 10 hours per week
Prerequisites: CUL 218

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