Course Code
HOS324
Course Credit
6
In this course, the student will work as a member of a food production brigade and will learn the basic operations of a working restaurant kitchen. Students will develop meal preparation and culinary techniques, teamwork and organizational skills, and practice sanitation and safety procedures. Further, students will learn to operate kitchen equipment effectively and gain knowledge of ingredients and cuisine. By participating in the timely flow and routine of a meal period, students will learn to interact using acceptable trade terminology and to communicate effectively with the front-of-the-house restaurant team.