CULI1340 — Restaurant Cookery I
4.5 Credits Learning focuses on the operation of a restaurant kitchen. Students engage in the processes of food preparation, the service of the menu, and kitchen operational tasks. The preparation of a variety of regional cuisines engages a cultural appreciation for ingredients, flavor combinations, and the applications of cookery methods. The service of the menu and the quantity production of the cuisines provide a structured pace for students to apply, adapt, and hone skill sets learned in previous classes. Note: To ensure success in this course, it is strongly encouraged that students complete MATH 1242 or higher prior to enrolling in this course. 0
Prerequisites: CULI1230