FOODS 110 - Practicum: Kitchen & Dining Room Management

Institution:

SUNY Westchester Community College

Subject:

Description:

Preparation of luncheons for 50 or more persons following a given menu format and budget; students work at all production stations, including hot foods, pantry, bake shop, dining room service, dish room, and pot stations. Each student acts as manager for one or more luncheons, assuming the responsibility for planning the menu, preparing a market order, purchasing the food, directing the production, service and clean-up, and submitting cost control records. Students are required to produce and serve food at one event held outside of class hours. Lab hrs. 6. Prerequisites: FOODS 113 Quantity Food Production and 114 Quantity Food Production Laboratory or departmental permission. Pre- or Corequisite: FOODS 108 Food Service Operations Management or departmental permission. Offered fall semester.

Credits:

2.00

Credit Hours:

Prerequisites:

Corequisites:

Exclusions:

Level:

Instructional Type:

Lecture

Notes:

Additional Information:

Historical Version(s):

Institution Website:

www.sunywcc.edu

Phone Number:

(914) 606-6600

Regional Accreditation:

Middle States Association of Colleges and Schools

Calendar System:

Semester

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