HTCA 263 U - Food Preparation II | |
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Full title: | Food Preparation II |
CRN: | 23359 |
Course description: | This course will involve a transition from basic to more advanced foods skills. Sanitation practices will be re-emphasized and reinforced. The course will explore the culinary arts from a managerial perspective dealing with such subjects as menu planning, restaurant development, front of house service and beverage service. Prerequisite: HTCA 262. Co-requisite: HTCA 263L. |
Instructor: | Ashley Prelo (Ashley.Prelo@enmu.edu) |
Seating | |||||
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Current | Waitlist | ||||
Max | Curr | Avail | Max | Curr | Avail |
9 | 1 | 8 | 25 | 0 | 25 |
Grading | |
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Grade mode: | Normal (A,B,C,D,F,I,W) |
Course dates | |
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Starts: | March 22, 2021 |
End: | May 14, 2021 |
Weeks: | 8 |
Census date: | April 9, 2021 |
Registration dates: | November 1, 2020 - March 29, 2021 |
Last day to drop: | March 29, 2021 |
Last day to withdraw: | April 9, 2021 |
Meeting dates and times | ||||||||
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Days | Time | Location | ||||||
Ruidoso Branch Comm College |
Course fees | |||
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Amount | Unit | Detail code | Description |
$150 | Flat fee | ULAB | Class Lab Fee |
Course Pre-requisites | |||||
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( | Test | Test score | Course | ) | Connector |
( | HTCA 262 U | ) |
Course Co-requisites | |
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Course | Course title |
HTCA 263LU | Food Preparation II Lab |