… ART 115 Food Fabrication 2 units (CSU) 18 hour lecture, 54 hour lab In this course students will learn to fabricate meats, game, fish, shellfish, and poultry into portion size cuts. Emphasis on hotel and restaurant cuts, quality and yield grading, … 18 hour lecture, 108 hour lab This course covers extensive and practical dining room and beverage service. Hands on skills with service mise en place, proper service techniques, suggestive selling, and different service styles. The course also …