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Culinary

CUL 103

Kitchen Management
3 Credits

A study of menu development, costing, kitchen organization, timing, and mise en place which focuses on gourmet and inter- national 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 spe- cific 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.