Kitchen Production
| Course Code | NFSM-105 |
|---|---|
| Lecture hours per week | |
| Lab hours per week | 3 |
| Course Availability | Open |
| Description | Through practical application in a laboratory setting, students will have an opportunity to develop kitchen production skills; knowledge of dining room service and guest service functions; knowledge of meeting production goals; and the safe and efficient use of kitchen equipment. Through team work, students will develop professionalism and demonstrate effective communication skills. |