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CUL 208 Food Production IV
Credit Hours: 6
Prerequisite: Grade of C or better in CUL 206 or concurrent enrollment in CUL 206 with instructor consent

Introduction to a casual dining restaurant with emphasis on the day-to-day operations of the kitchen. Students will be responsible for instituting menu items as developed by instructors, including recipes, descriptive menu copy, prep and fire lists, station and plate diagrams, (all in a timely fashion!), and eventually be responsible for creating final menu items to be portion of their final grade. Cooking and organizational skills are practiced within the changes of a contemporary market menu based upon industry standards, with emphasis placed on skills acquired (or not acquired) in the previous production class. Emphasis is placed not only on individual skills, but also upon reacting within the team concept. (1.2) Proficiency Credit Available (2 EILST) Pass/No Credit Not Available

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