Critical discussion, review and analysis of a selected topic in Foodservice Administration, which is specified in the subtitle of the course as listed in the Quarterly class schedule. May be taken three times for credit as long as a different topic is selected each time. The introduction, analysis and performance of skills related to a selected topic in Foodservice Administration, which is specified in the subtitle of the course as listed in the Quarterly class schedule. May be taken three times for credit as long as a different topic is selected each time. Classical Cuisine 5 credit hours Study of advanced culinary preparation and service, emphasizing the history, menu terminology, cooking techniques and presentation of classical French cuisine.
Students plan, prepare and serve a formal banquet.
Stresses the development and effective use of advertising and promotional media. The knowledgeable serving staff's role in customer satisfaction is emphasized. A survey of the cuisine of Austria, Germany, Switzerland, Italy, Scandinavia, the Middle East and South America. Students research, plan and prepare menus representative of a variety of different cultures. Includes demonstrations and actual production.