HTE 3623 - Food Production and Service II

Institution:

Metropolitan State University of Denver

Subject:

Description:

3 (1 + 4) Prerequisite: HTE 2613 and NUT 2040 This course is designed to teach the student how to manage quantity food production and front of the house operations through laboratory work and real-world dining experiences The student will learn culinary vocabulary, garnishing and plate presentation, buffet and a la carte dining service, work simplification, sanitation, merchandising, food cost control, inventory procedures, time management, employee management and equipment operation.

Credits:

5.00

Credit Hours:

Prerequisites:

Corequisites:

Exclusions:

Level:

Instructional Type:

Lecture

Notes:

Additional Information:

Historical Version(s):

Institution Website:

www.msudenver.edu/

Phone Number:

(303) 556-3058

Regional Accreditation:

North Central Association of Colleges and Schools

Calendar System:

Semester

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