CULIN 210 - Practicum: Kitchen and Dining Room

2 credits

An overview of the management of both the culinary and customer service areas of the hospitality industry. Students will gain an understanding of the planning, coordination, execution and financial requirements of effective kitchen and dining room practices. Students will also prepare and serve a variety of luncheons and special functions to the public following a given menu format and budget.

Prerequisites: CULIN 123 Quantity of Food Production (Lecture) and CULIN 124 Quantity of Food Production (Lab)
Pre or Corequisites: CULIN 112 - Principles of Food Preparation (Lab)