| |
Dec 05, 2025
|
|
|
|
|
PUBLISHED 2025-2026 Credit Catalog
|
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
Time Guidelines
The standard instructional time for this course is 60 hours.
Prerequisites
|
|
