Food Service II - INTERNATIONAL CUISINE
Course Description ~ The emphasis will be placed on researching, planning, and preparing menus of different international cuisines. The menus will include all facets of a meal including appetizers, entrées, vegetables, starches, soups, and desserts. Students will build upon and refine skills learned in the Food Service 1 course.
Grading Policy ~
Classwork ~ 15%
Test ~ 15%
Projects ~ 20%
Participation ~ 50%
Grading Policy ~
Classwork ~ 15%
Test ~ 15%
Projects ~ 20%
Participation ~ 50%