HSP* 201: International Foods

4 Credits
(Formerly HOSP 217)
Full-course, ethnic menus are planned, prepared and served by student teams. Emphasis is on organization, showmanship and supervision. Students will provide both oral and written reports on the menu presentations including food and labor costs, product and production analysis, and menu presentation and delivery. Class: 1 hour per week. Laboratory: 5 1/2 hours per week.
Prerequisites: C- or better in HSP* 112 and C- or better in HSP* 135
Offered: Fall,Spring