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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