HMGT 1025 Food and Beverage Preparation I

4 Credit Hour(s)

Students experience a wide range of food service function types with vegetable, bakery, meat, poultry, fish and shellfish preparation being studied in both lecture and laboratory situations in this course. Students plan and execute a function, with responsibility for all phases of the operation, including preparation, safety, sanitation, recipe determination, staffing, service, cost control, and dining room decor and atmosphere. Each student prepares a comprehensive report of the function.

This course is not designed for transfer to four-year universities. Students should check course recommendations with the college or university to which they intend to transfer for a baccalaureate degree. The receiving institution always makes the final decision about transferability of credits