CHRM 2130 - Fine Dining

Institution:

Metropolitan Community College - Nebraska

Subject:

Description:

In this course, the student learns ala carte and fine dining principles. Projects include menu design, research and development of dishes, plate presentation, line cooking skills for fine dining as well as time budgeting and management. Students will work in stations to include salads, broiler, saut', expeditor and prep. Students plan and prepare up-scale theme menus. Prerequisites CHRM 1999

Credits:

4.50

Credit Hours:

Prerequisites:

Corequisites:

Exclusions:

Level:

Instructional Type:

Lab

Notes:

Additional Information:

Historical Version(s):

Institution Website:

www.mccneb.edu

Phone Number:

(402) 457-2400

Regional Accreditation:

North Central Association of Colleges and Schools

Calendar System:

Quarter

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