CA 195 — Hospitality Lab Practicum II
This course provides for the practical application of culinary production techniques in a catering setting. Participation in the production and management controls in a culinary venue will provide an opportunity to hone skills. Students will gain experience in performance of skills covered to date from courses CA 112, CA 269, CA 270 and CA 275. The student will complete 30 hours of service, practice preparation at The Center for Culinary Arts and selected events chosen by the program coordinator.
Prerequisites: CA 190