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Specialized Cuisine and Service

Course Code:
CUL 245
Course Group(s):
Degree Applicable
Course Description:
This course offers a practical experience that allows students the opportunity to apply and adapt skills and techniques learned in fundamental laboratory classes in an actual restaurant setting by operating an ?a la carte menu?. Students will learn about customer specific needs and requests such as allergies, intolerances, religious and wellness diets requirements. Students will also participate in establishing menus and creating recipes in accordance of the theme of the chosen restaurant. Students will also rotate to the different stations offered in the back of the house to have a clear understanding of the importance and the purpose of all positions required to operate a kitchen efficiently. This course allows students to assess their professional strengths, weakness, and preferences in order to prepare their externship in a more efficient way. Prerequisites: CUL 101 Professional Cooking I and CUL 102 Professional Cooking II and BAK 150 Foundations of Baking and CUL 150 International Cuisineand CUL 220 Contemporary Cuisine and CUL 240 Garde Manger & Charcuterie Completes General Education Requirements: WC-R, RE-R.
Credit:
4
Prerequisites:
Prereq: (CUL 101 Lecture Lab combined Min Grade: D Min Credits: 4.00 And CUL 102 Lecture Lab combined Min Grade: D Min Credits: 4.00 And BAK 150 Lecture Lab combined Min Grade: D Min Credits: 4.00 And CUL 150 Lecture Lab combined Min Grade: D Min Credits: 4.00 And CUL 220 Lecture Lab combined Min Grade: D Min Credits: 4.00 And CUL 240 Lecture Lab combined Min Grade: D Min Credits: 4.00)
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