CULA 237 — Culinary Operations
<p>This course will focus on lunch restaurant operations, menu planning and cost control, and the non-traditional foodservice opportunities. Students will participate in a la carte service, on-site catering and banquet menu planning and cookery through development of buffets, brunches, and special events with a focus on American regional cuisine. Students will be introduced to the concepts of food trucks and retail sales. Restricted to Culinary majors.</p>
Prerequisites: CULA118