CUL 380 - Advanced Kitchen and Menu Management

Institution:

Paul Smiths College of Arts and Science

Subject:

Description:

4 Credit Hours Spring Sem. A comprehensive lecture/laboratory course that will require the student to research contemporary cuisines, analyze demographic data, and plan and design menus. Students will perform menu tastings, establish standardized recipes, develop training modules and production schedules, and develop labor schedules. Food requisitions will be submitted to support preparation and service of the menus to the public. Prerequisites: Food Service Operations Management (CUL 230), Dining Room and Kitchen Operations (RES 132), and Foundations of Culinary Preparation I and II (CUL 101, CUL 102) or permission of the instructor and/or the Dean of the Division.

Credits:

4.00

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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