CUL 185 - American Regional Cuisines

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Introduction to food production operations. Overview of the roles, responsibilities and professionalism required in various food service areas. Learn techniques including the preparation of breakfast, lunch and plated restaurant items. Emphasis on the production of industry quality cooking, work with advanced saucing techniques, station sanitation and organization. Introduction to customer relations including basic customer service principles and practices. Prerequisite: CUL 170, 171, 172, 173.