CUL 230 - A La Carte Cooking and Service

Credit(s): 6
Builds on fundamental cooking and service techniques within a restaurant venue. Students are guided through planning, producing, and serving menu items in an a la carte setting. Emphasis is placed on traditional American and international dishes. Speed and accuracy of production, plate presentation, communication, and efficient service are main elements of study. Students will participate in a capstone group project in which they design and execute an a la carte menu.

Prerequisite(s): CUL 100, CUL 101, CUL 104, CUL 107, CUL 108, CUL 109, CUL 112, CUL 113, CUL 114, CUL 115, and CUL 214, each with a grade of C- or better; a valid ServSafe Certificate or successful completion of CUL 111
Additional Course Fee: Uniform Fee: $125. All fees are subject to change.

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