CHRM 2130 - Fine Dining

4 Credits
Students learn a la carte and fine dining principles. Projects include menu design, research and development of dishes, plate presentation, and line cooking skills for fine dining as well as time budgeting and management. Students work in stations to include salads, broiler, saute, expeditor, and prep. Students plan and prepare up-scale theme menus.

Prerequisites: (1) CHRM 1999 must be completed prior to taking this course.
Lec: 0 Lab: 12 Cr: 4

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