CULA250 Advanced Culinary and Restaurant Operations
This course is the advanced catering/restaurant skills and operations class with an emphasis on modern day culinary and plating techniques. This course presents the various cuisines and techniques of the world’s most prominent chefs. The different chef’s style, substance and quality will be explored and students gain insight into the history and evolution of cuisine as an art form and attain inspiration for future study. Dietary needs, allergies and specialty menus will also be covered in this class. Operations in this class will include breakfast and lunch production for a variety of areas, including: banquet service, retail service, and catering and restaurant a la carte menu service. Students will rotate through various stations, including the front of the house, retail market, and student run restaurant. Sanitary practices and compliance with laws and ordinances of the Department of Health are enforced. Restricted to Culinary Arts students.
Prerequisite
CULA230
Lecture/Lab Ratio
4:16
Notes
Additional course fees apply