PFS 133 - Culinary Production

The preparation of large quantities of food items, using standardized recipe techniques and commercial restaurant equipment. Students are required, in addition to attending the regular bi-weekly laboratory sessions, to participate in a minimum of three evening Gourmet Dinners as assigned by the chef-instructor. (8 contact hrs) Center Campus.

Credit Hours: 4.00
Course Start Date: 4/9/1985
Course End Date: 12/31/1992