REST 310 - Culinary Arts and Management

Course Description:
This course provides a deeper understanding of back-of-house operations through tours of working industry kitchens combined with hands-on experience. Topics covered include a chef’s role, importance of sustainable food sourcing, food identity and the importance of collaboration between front- and back-of-house staff. Developing knife skills and cooking methods will be reinforced through activities and culinary fundamentals including professional cooking, butchery skills, as well as baking and pastry arts.

3 Credits

Prerequisite(s):

HOSP 210