May 24, 2024  
PUBLISHED 2022-2023 Credit Catalog 
PUBLISHED 2022-2023 Credit Catalog [ARCHIVED CATALOG]

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

  • HOSP 210

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