HTM 291L - Quantity Food Production and Service Labs

Institution:

Indiana University-Fort Wayne

Subject:

Description:

Basic knowledge of foodservice operations. Students learn and develop food production and service skills in the RHIT Cafe and the John Purdue Room. Students are exposed to quantity cooking methods, the use and care of equipment, and service techniques as they rotate through various positions commonly found in foodservice operations. All aspects of dining are experienced by students. Preparation for Course C: 291. Cr. 2.

Credits:

2.00

Credit Hours:

Prerequisites:

Corequisites:

Exclusions:

Level:

Instructional Type:

Lecture

Notes:

Additional Information:

Historical Version(s):

Institution Website:

www.ipfw.edu

Phone Number:

(260) 481-6100

Regional Accreditation:

North Central Association of Colleges and Schools

Calendar System:

Semester

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