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2020 Spring 15 Wks
HRMG101/Lecture/BL1 - Food Service & Preparation I | Credits 3.00
Basic procedures and techniques for large quantity food preparation and service are covered. The study of sanitation, safety, equipment operation, food purchasing and preparation techniques, and table service are covered. Special projects in menu planning, purchasing, preparation, and services are required. Prerequisites: MATH 090 if required by placement testing; prior completion or concurrent enrollment in ENGL 100 and RDNG 116 if required by placement testing. 3 Cr. (3 Lec.)



Registration Type Traditional
Fees N/A
Instructors Bisson, Amanda G
Duration 1/22/2020 - 5/15/2020
Schedule WEB  12:00 AM - 12:00 AM;  Distance Learn - Web, Distance Learning - Web, Room BBoard
Credit Types Audit Credit Contract Dual Credit Equiv. Credit Global Connections International Educat Proficiency Exam Permission to Attend Regional Summer Sch Sr Audit Tech Prep X-Enroll
Class 20 Seats | 14 Remaining

Primary population and other student populations allowed to register for this course:
 Primary Population# Others Allowed# Others Registered
Campus  Tompkins Cortland Community College200
Program  Under Grad200
College  Acct/Bus./Int'l Bus.201
Department  Hotel & Rest Mngmt201
Curriculum  Culinary Arts - 3206
Class Level  First Year205
Population  General200