CULA 2515 - Fine Dining Kitchen Operations

4 Credits

Learners will demonstrate foundational principles of a la minute cooking in a fine dining kitchen environment while participating in all aspects of the brigade system. Students will explore modern cooking trends and techniques while cooking for customers in an open-to-the-public restaurant lab environment. Menu planning and food safety principles will be applied to hot and cold cooking foundations. Students will practice principles of leadership and management while directing the flow of the kitchen. 4C/0/4/0

Prerequisite(s): CULA 1580

Co-requisite(s): CULA 2510, CULA 2520