CHEF2030 — Contemporary Cuisine
CHEF 2030 - Contemporary Cuisine CHEF 2030 - Contemporary Cuisine Topics include: international cuisine, cuisine trends, kitchen organization, kitchen management, kitchen supervision, competition entry, nutrition, menu selection, layout and design, and on/off premise catering. Laboratory demonstration and student experimentation parallel class work. Class - 1, Lab - 8 (F, Sp)
Prerequisites: CHEF1500, CUUL1220, CHEF2010, CUUL1320