This course emphasizes supervision and management concepts, knowledge and skills of contemporary cuisine including menu selection, layout and design, on/off premise catering, entrepreneurship, small business management and nutrition. Laboratory demonstrations and student experimentation parallel class work.
Prerequisites: MAT-033, CUL-121, MTH-098, MTH-120, MTH-131, MTH-132, MTH-133, MTH-134, MTH-140, MTH-145, MTH-147, MTH-151, MTH-154, MTH-210, MTH-211, MTH-251, MTH-254, MTH110, MTH120, MTH131, MTH140, MAT-020, MAT-031, MAT-039, MAT-040, MAT-131, MAT-133, MAT-135, MAT-139, MAT-141, MAT-151, MAT-154, MAT-210, MAT-211, MAT-251, MAT-254, MAT020, MAT031, MAT039, MAT131, MAT139, MAT141