Food & Nutrition Orientation - 0.5
Provides a basic understanding of professional standards used in food service industry as well as orientation to the kitchen equipment, storage practices and the use of a recipe. Covers skills development for organizational skills, time management and goal setting. Preparations for the construction of student projects and portfolios are included. Recommended: Reading Level 5 or 6. Hours: 9 lect. Field trips may be required. Offered: F,S. CCS: Occupational Education. Not Transferable: Associate Degree only.