CULA 152 - Chef’s Table

Credit(s): 3

Prerequisite(s): CULA 110.
This course integrates techniques and theory learned throughout the first and/or second semesters of study with practical work experience in the Chef’s Table, an on-campus food service operation. Students benefit from this experience by gaining confidence with their skills in menu planning, food production, and service. Additionally, this experience will give students critical practical experience with a live audience before entering the workforce. (Spring Semester)