CUL 260 - Commercial Cooking and Catering

Institution:

Paul Smiths College of Arts and Science

Subject:

Description:

6 Credit Hours Fall/Spring/Sum Sems. This course focuses on practical hands-on training that is the culmination of a culinary student's first year. The course includes the application of culinary techniques, the use and care of equipment, the pressure of à la carte preparation and service, and the effective handling and use of supplies. Students will rotate through various positions in the College- owned and operated Hotel Saranac. Prerequisites: Foundations of Culinary Preparation I (Cooking Module #1) and Foundations of Culinary Preparation II (Cooking Module #2) (CUL 101, CUL 102) or permission of the instructor and/or the Dean of the Division.

Credits:

6.00

Credit Hours:

Prerequisites:

Corequisites:

Exclusions:

Level:

Instructional Type:

Lecture

Notes:

Additional Information:

Historical Version(s):

Institution Website:

www.paulsmiths.edu

Phone Number:

(518) 327-6000

Regional Accreditation:

Middle States Association of Colleges and Schools

Calendar System:

Semester

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