HF 120 is a laboratory based practical course. It will provide students with an overview of food service operations as they relate to commercial food production. Emphasis throughout the course is placed on food science, food costing, calculations, food purchasing, and product identification. Students will perform practical culinary skills to produce menu items. Additionally, proper use of tools and equipment will be featured along with testing and evaluation of menu items. Additional $150 for lab supplies. 2 credits, offered Fall & Spring.