HC 236 - Advanced Food Preparation & Service II

Credit Hours: 4

Advanced courses, building upon the basics established in previous course work. In these courses, the student will refine their techniques used in food preparation and service in an actual business setting. Students will rotate through various workstations in the E.M. Statler Dining Room, Statler Erie Room, and campus cafeteria food service operations.

Course Outcomes
Upon completion of this course, the student will be able to:

demonstrate the proper operation, cleaning, and maintenance of commercial foodservice equipment;
perform proper sanitation and safety procedures;
recognize, setup, and execute proper food service techniques in a quantity food production facility;
produce quality menu items for guests in a quantity food production facility;
plan and produce a cycle menu based on the New York State Child and Adult Care Food Program (CACFP);
recognize, setup, and execute proper food service techniques in a café/coffee shop setting;
produce quality home replacement meals; and
project themselves as hospitality professionals to guests and each other.

Corequisites: HC 234
F (C, N)