Course Code: CULN 239
Academic Year: 2017-2018
Your customers measure their experience by your results and not your effort as a chef. This self-directed course is designed to provide the culinary student with the opportunity to design, organize, implement, serve and evaluate a special dinner event. Emphasis is placed on the training of the student towards effective and financially responsible production management, market-related themed menu planning, mise en place, a la carte cooking and service techniques.