Culinary Practicum CUUL 2130

Weekly Contact Hours: Lecture - 1 Lab 2 - 0 Lab 3 - 15
Pre-requisite(s): CUUL 1220, CUUL 1320
Co-requisite(s): None

This course familiarizes students with the principles and methods of sound decision making in the hospitality industry and provides them with the opportunity to gain management/supervisory experience in an actual job setting. Students will be placed in an appropriate restaurant, catering, or other food service business for four days per week throughout the semester. On-the-job training topics include restaurant management/on-off premise, catering/food service business, supervisory training, and management training, on-off premise catering, hotel kitchen organization, kitchen management, restaurant kitchen systems, institutional food systems, kitchen departmental responsibilities, and kitchen productivity.

Up one level
Courses