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Commercial Cooking And Catering

Course Code:
CUL 260
Course Group(s):
Degree Applicable, Integrative Studies: CASM Program Options, Integrative Studies: FSMT Program Options
Course Description:
A practical experience that allows students the opportunity to apply skills learned in fundamental laboratory classes in an actual restaurant setting by operating an a la carte restaurant. Students will prepare breakfast, lunch and dinner four days per week in the St. Regis Caf?. A weekly student buffet will allow students to experience buffet preparation. Students will rotate through all positions required to operate facility. Prerequisites: CUL 101 Professional Cooking Fundamentals I and CUL 102 Professional Cooking Fundamentals II and CUL 150 International Cuisine, BAK 150 Foundations of Baking or permission of Department Chair.
Credit:
6
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
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