CUUL 2160 Contemporary Cuisine (1-8-4)
This course emphasizes all modern cuisine and introduces management concepts necessary to the functioning of a commercial kitchen. Topics include international cuisine, cuisine trends, kitchen organization, kitchen management, kitchen supervision, competition entry, nutrition, menu selection, layout and design, and on and off premise catering. Laboratory demonstration and student experimentation parallel class work.
Must pass with a C or Higher
Syllabus for this course