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Nov 21, 2024
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PUBLISHED 2024-2025 Credit Catalog
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REST 310 - Culinary Arts and Management
Description
This course provides a deeper understanding and appreciation of back-of-house operations and highlights the importance of collaboration between front-of-house and back-of-house staff. You will examine kitchen etiquette and safety, butchery, sustainable food sourcing and food identity. You will also develop fundamental food and beverage preparation skills through hands-on activities.
3 Credits
Prerequisites
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