Food Production Practicum

Catalog description

This is a laboratory/practicum course to follow HOSP1109 Basic Food Production. Proper roasting, grilling, poaching, sautéing, and braising of meats, seafood, and poultry with appropriate sauces. Preparation of consommé , bisques, and cream soups, starches, vegetable preparation and plated desserts. This course will meet two (2) days per week. Total contact hours are ten (10). Scheduling format for this course will include course work in the lab and the on-site Degrees Restaurant. The scheduled hours are distributed as follows: Day 1: Six (6) contact hours: Two (2) hours Chef Instructor demonstration/lab work, immediately followed by four (4) hours in the on-site Degrees Restaurant. Day 2: four (4) hours in the on-site Degrees Restaurant. Students must earn a letter grade of "C" (minimum 70%) to pass this course.