HCM 199 - Batch Cooking

Credit(s) 2.00
Lab Hours: 4.00
This course is designed to further enhance students’ training in quantity cooking. The overall goal will be for students to plan, prepare, and execute banquets and buffets for varying group sizes.

Prerequisite(s): A minimum grade of C in HCM 155 and HCM 156.
SLOs:
Upon successful completion of this course students will be able to:

The student will be able to plan, prepare, and execute banquets and buffets for varying group sizes.