HM 923 - Contemporary Cuisine

Institution:

CUNY New York City College of Technology

Subject:

Description:

1.5 cl hrs, 4.5 lab hrs, 3 cr Continued development of communication and culinary skills and concepts build on previous courses; students research, plan, produce and evaluate a series of menus; students rotate through kitchen stations with safety and HACCP sanitary standards practiced as a component of supervisory plans of actions; current menu trends - plate presentation, ingredients and flavors - are emphasized in relationship to cost controls, evaluation of food, staff and operation. Prerequisite: HMGT 2303/HM 303

Credits:

3.00

Credit Hours:

Prerequisites:

Corequisites:

Exclusions:

Level:

Instructional Type:

Lecture

Notes:

Additional Information:

Historical Version(s):

Institution Website:

www.citytech.cuny.edu

Phone Number:

(718) 260-5500

Regional Accreditation:

Middle States Association of Colleges and Schools

Calendar System:

Semester

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