Recent SemestersSpring 2027, Fall 2026, Spring 2026, Spring 2024Class Size15 studentsCredits6Prerequisite( RMGT 81 ) and (RMGT-82) and (RMGT-86) and (RMGT-87, Minimum grade C) Transfers ToNot transferableDescriptionThis course will instruct the student in the different positions in a kitchen and dining room in the foodservice industry. Actual hands-on experience is gained as students learn by working in a foodservice operation. Students will be required to be team leaders for beginning students in the lab. 