Syllabus Information |
Spring 2021
May 02,2024 |
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 | Use this page to maintain syllabus information, learning objectives, required materials, and technical requirements for the course. |
| HRTM 292 - Dining Room and Kitchen Lab |
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Associated Term:
Spring 2021
Learning Objectives: Upon successful completion of this course, the student: 1- Recognize quality in food products to be purchased. 2- Practice different kinds of service by serving food to other students and the public. 3- Recognize the importance of food presentation including creating and making decorations and garnishes. 4- Recognize proper ways to prepare vegetables, including methods of wok cooking, steaming, and oven cookery. 5 -Identify principles of menu layout and design. 6- Understand the principles of nutrition & menu development. Required Materials: Technical Requirements: |
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