CMGT 220 A la Carte Production
Students will be involved in a directed study in an on-campus culinary dining facility. This course focuses on a la carte or cooking-to-order concepts. Topics will include menu and recipe interpretation and conversions, organization of work stations, execution of appropriate cooking methods, plating, saucing, and garnishing principles. The course is designed to provide hands-on experience which incorporates theory and application under a guided environment.
Hours Weekly
3 hours lab weekly