CHEF 2030 - Contemporary Cuisine

Prerequisite: CHEF 1500 or CUUL 1220 and CHEF 2010 or CUUL 1320; Students must be 16 years old
This course emphasizes all modern cuisine and introduces management concepts necessary to the functioning of a commercial kitchen. 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. Contact hours: Class - 1, Lab - 8 Credit hours: 4 (F, Sp)