Contemporary Cuisine
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Overview
Subject area
HMGT
Catalog Number
4961
Course Title
Contemporary Cuisine
Description
Continued development of communication and culinary skills and concepts build on previous courses; students research, plan, produce and evaluate a series of menus; students rotate through kitchen stations with safety and HACCP sanitary standards practiced as a component of supervisory plans of actions; current menu trends - plate presentation, ingredients and flavors - are emphasized in relationship to cost controls, evaluation of food, staff and operations.
Pre- or Corequisite
014289
Liberal Arts
No
Department(s)
Credits
Minimum
3
Max
3
Components
Name
Laboratory
Contact Hours
4.5
Name
Lecture
Contact Hours
1.5