2021-2022 Catalog and Student Handbook 
    
    Feb 23, 2024  
2021-2022 Catalog and Student Handbook [ARCHIVED CATALOG]

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

Prerequisite: CUL 110  and FAB 102  both with a grade of C- or higher



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