Breaks down the key health, safety and business components of food service. Learners will apply health and safety standards to fictional and real-life situations. Learners will explore various kitchen equipment and learn to analyze and plan for related health and safety concerns. Quality of service and product, preparation techniques and standards will be demonstrated.

Conditions

Student has satisfied all of the following: [Student has completed all of the following course(s): HOSPLTY 10109119 - Principles Of Hospitality] And Student has satisfied all of the following: [Student has completed or is in process of completing all of the following course(s): CULINARY 10316100 - Sanitation For Food Service Op]

Notes

Flexible Due Dates