Integrated Lunch Service

The application of gained skills in Intermediate Line Cooking, buffets and plate service in a dining room setting and meeting the needs of customers. Emphasis is on vegetables, salads, hors d' oeuvres, appetizers, pasta and their sauces.

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

Requisite courses: Take CLA-1105L (Required, Concurrent). Take CLA-1105W (Required, Concurrent).