CUL 280 - Advanced Culinary Service Techniques

Credit(s): 6
This course provides a comprehensive exploration of culinary operations, combining both banquet-style and à la carte service techniques. Students will learn to manage and execute events, as well as handle individualized meal service with precision and efficiency. Emphasis will be placed on menu development, production planning, time management, and customer service in a variety of event settings. The course culminates in a capstone project where students will apply their skills in a real-world setting by planning and executing an event. This hands-on experience will prepare students to excel in diverse culinary environments, from banquets to fast-paced à la carte service.

Prerequisite(s): CUL 100, CUL 101, CUL 104, CUL 107, CUL 108, CUL 109, CUL 111, CUL 112, CUL 113, CUL 114, CUL 116, CUL 214, and CUL 290

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