CFS 334 Culinary Arts & Hospatilty Mgt

Prerequisites: CFS 103 and 115; OR permission of instructor

Offered: Typically alternate years (next offered Spring 2014)

Students will engage in the exploration of the concept that food is an art form. Principles of menu planning, budget, time allocation, and other principles of foodservice systems management will be integrated throughout the course. Class discussions, demonstrations, field trips, and other engaged learning oppportunities will emphasize basic culinary principles and menu presentation techniques. Students will plan and implement hospitality events that illustrate both the art and science of presenting a meal appropriate for residential, institutional, and commercial settings. Students will gain experience in front and back-of-the house activities associated with the hospitality food management environment. Course Fee: $20. 1 Course Credit

Credits

1 Course Credit