Introduction to Food Service Assisting (HRI 80) - Spring 2013

Studies food service assisting and responsibilities, cooking terminology, as well as techniques and procedures. Identifies equipment and utensils. Covers measurement equivalents. Reviews fractions. Studies hygiene, sanitation, and safety standards. Lecture 2 hours. Laboratory 2 hours. Total 4 hours per week.
CLS#
:
71818 (Use this number to enroll at myCVCC)
Term
:
Spring 2013
Subject
:
Hotel-Restaurant-Inst Mgmt
Course
:
Introduction to Food Service Assisting (HRI 80)
Section
:
02MD
Book
:
Session
:
Dynamic Session
Delivery Mode
:
Regular Lecture
Credits
:
3
Room, Day, Time & Instructor
:
 Merritt Hall 5119
MW
9:00 - 10:50  
Andrea Roth
Location
:
Main Campus
Enrollment
:
CLASS IS FULL (Click to fill out a Waitlist Request Form.)
Special Notes
:
Drop for refund by Feb. 3, for 'W' by March 29.