American Regional Foods

Catalog description

Students will plan and prepare menus that demonstrate various American regional and modified service styles. They will utilize principles from Food Production II to plan and cost the menu, convert recipes, prepare a work schedule and a summary report. Note: This course may involve the use of alcoholic beverages for instructional purposes. Students who are 18 years of age or older may be required to handle, mix, or serve alcohol under the supervision of authorized instructional personnel. Students are not required to taste or consume alcohol and may request a waiver from this requirement.