Mar 29, 2024  
2021-2022 Course Catalog 
    
2021-2022 Course Catalog [ARCHIVED CATALOG]

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CHRM 2125 - Casual Dining


3 Credits
Study focuses on the aspects of casual dining and the distinct role it plays within the culinary environment. Students prepare a variety of dishes for service in a guest-centered restaurant utilizing their knowledge and skill sets learned from previous classes. Students also gain proficiency in the areas of kitchen sense, station management and organization, kitchen safety and sanitation, mise en place, and hustle. (Formerly A la Carte Cookery: American Regional)

Prerequisites: (2) CHRM 1020  and CHRM 1030   must be completed prior to taking this course.
Lec: 0 Lab: 9 Cr: 3


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