CUUL 2160 Contemporary Cuisine
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/off premise catering. Laboratory demonstration and student experimentation parallel class work.
Prerequisite
CUUL 1220 - Baking Principles with a grade of “C” or better and CUUL 1320 - Garde Manger with a grade of “C” or better
Corequisite
None