CUL 200 - Aromatics/Restaurant Experience

Credits: 4

Description
Students will learn basic history and use of herbs and spices. They will learn how to enhance foods through proper usage. This class includes participation in actual restaurant operations.

Student Learning Outcomes

Identify commonly used herbs and spices used in the foodservice industry by appearance, smell, and flavor.
Produce various menu items utilizing different herbs and spices.
Organize and prioritize daily food production.
Compose plate presentations demonstrating proper plating techniques.

Prerequisite: CUL 110 and FAB 102 both with a grade of C- or higher
Corequisite: None

Graded: Letter Grade