Integrated Food Services

A skill and lab-based approach to preparing and serving breakfast dishes, fruits and vegetables, starches, dairy, sandwiches, salads and dressing. Emphasis is on punctual, observed attendance and daily practical performance around customer service and organizing activities to meet service schedules.

Instruction (1.0), Lab (4.0), Work Integrated Learning (8.0)

Requisite courses: Take CLA-1101L (Required, Concurrent). Take CLA-1101W (Required, Concurrent).