Course Catalog

Contemporary Cuisine CUUL 2160

4 Credits

Weekly Contact Hours: Lecture - 1 Lab 2 - 2 Lab 3 - 6
Pre-requisite(s): CUUL 1220, CUUL 1320
Co-requisite(s): None

This course emphasizes all modern cuisine and introduces management concepts necessary to the functioning of a commercial kitchen. Topics include: international cuisine, cuisine trends, kitchen organization, kitchen management, kitchen supervision, competition entry, nutrition, menu selection, layout and design, and on/off premise catering. Laboratory demonstration and student experimentation parallel class work.


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