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  CUL-103 Kitchen Management
3 Credits
  A study of menu development, costing, kitchen organization, timing, and mise en place which focuses on gourmet and international cuisines. Building on previous cooking courses, students will research and present a detailed project which will focus on course objectives. The project will include menu development, cost analysis, meal preparation, and service reflective of a specific cuisine. Meals will be prepared and served to the public. Prerequisite: CUL 102 and HSP 112. Corequisite: HSP 118 or permission of the department chair.