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Apr 19, 2024
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2017-2018 Catalog SVC [ARCHIVED CATALOG]
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CAHM 185 - Restaurant Production Lab(10)
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 items, lunch items and plated restaurant items. Emphasis on the production of industry quality cooking, national and international flavor principles, work with advanced saucing techniques, station sanitation and organization. Introduction to customer relations including basic customer service principles and practices. Prerequisite: CAHM 170, 171, 172, 173.
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