Course Title: Hospitality Practicum III Lab (Advanced)

Course Description:
Capstone course designed to apply a students learned techniques in a food service setting. Students will apply advanced food service culinary and service skills in the College operated Hospitality facility. Students will plan, prepare and serve advanced modern cuisine in the restaurant kitchen, dining room and banquet operation, applying advanced skills learned in the classroom and lab to a work situation. FA, SP, SU

Conc-Reqs: HFT2942

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