CAHM 180 - Introduction to Restaurant Production

Institution:

Skagit Valley College

Subject:

Description:

Introduction to food operations, line-cooking, advanced saucing techniques, customer service, equipment operation, sanitation, books, tools, and international flavor principles. Overview of the roles and responsibilities of various restaurant personnel and professionalism.

Credits:

1.00

Credit Hours:

Prerequisites:

Corequisites:

Exclusions:

Level:

Instructional Type:

Lecture

Notes:

Additional Information:

Historical Version(s):

Institution Website:

www.skagit.edu

Phone Number:

(360) 416-7600

Regional Accreditation:

Northwest Commission on Colleges and Universities

Calendar System:

Quarter

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