CA 195 - Hospitality Lab Pract II

Institution:

Marshall University

Subject:

Culinary Arts

Description:

This course provides for the practical application of culinary production techniques in a catering setting. Participation in and observation of production/ management controls in a culinary venue provides an opportunity to hone skills. Student will gain enhanced competency in the performance of skills covered to date from courses CA 269, CA 112, CA 270 and CA 275. 50 hours of service, practice and preparation at the CCI and selected catering events are required for this course.

Credits:

1.00

Credit Hours:

Prerequisites:

Corequisites:

Exclusions:

Level:

Instructional Type:

Lecture

Notes:

Additional Information:

Historical Version(s):

Institution Website:

www.marshall.edu/

Phone Number:

(800) 642-3463

Regional Accreditation:

North Central Association of Colleges and Schools

Calendar System:

Semester

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