Culinary for Hospitality
Academic Level:
Undergraduate
Department:
Hospitality Management
Subject:
Hospitality Management
Prerequisites:
None
Corequisites:
None
Credits:
3
This course is designed for Hospitality Management students with emphasis on equipment, tools and cooking methods used in the Culinary Arts. The student will develop an understanding of the ?back of the house? operations and basic customer service from a management perspective.
