CHEF2100 — Culinary Practicum
CHEF 2100 - Culinary Practicum CHEF 2100 - Culinary Practicum Students will be placed in an appropriate restaurant, catering, or other food service business for four days per week throughout the semester. On-the-job training topics include restaurant management/on-off premise, catering/food service business, supervisory training, and management training, on-off premise catering, hotel kitchen organization, kitchen management, restaurant kitchen systems, institutional food systems, kitchen departmental responsibilities, and kitchen productivity. Class - 1, Lab - 15 (F, Sp)
Prerequisites: CHEF1150, CHEF1510, CUUL1370, CHEF1500, CUUL1220, CHEF1530, CUUL1129, CHEF2010, CUUL1320, CHEF2030, CUUL2160