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College Catalog

One College Avenue, Williamsport PA 17701-5799 · (570) 326-3761 or (800) 367-9222

Course Descriptions

FHD210
Applied Food Preparation and Production
This course will continue the development of the fundamental skills associated with mise en place, cooking methodology, and culinary presentation of hot and cold foods in a professional hospitality operation. The classical brigade system will be implemented into the structure of the course, focusing attention on establishing service organization, team building and supervisory exercises. An emphasis will be placed on safety training and efficient use of institutional food service tools and equipment. Competency based training and evaluation will be implemented during culinary skill development, food production, a la carte and quantity service in the student operated restaurant. (Formerly FHD140) 4 Credits (2 Lecture - 6 Lab) Prerequisite(s): FHD108 and FHD117 and FHD118. Corequisite(s): FHD125.