CUIS 230 — Cuisine Capstone CUIS 230 6 Credits/Units

In conjunction with the management of assigned kitchen stations, students in their final quarter shall plan and execute one or more restaurant dinner service, and/or banquet service to include menu planning, inventory and requisition, kitchen management and function execution. [GE]

Part of

• Cuisine Management (AAT)(Plan Code: CACCMAPT)

Source ↗

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