Course Details

Course Number

10316114

Credits

4.00

Description

Refines techniques used in restaurant food production. In addition, learners apply management skills needed to operate a restaurant or other food service business. Learners will plan menus, cost inventory and product, design work assignments, and develop a merchanidizing plan for a variety of culinary establishments.

Prerequisite: 10-316-101 CULINARY FUNDAMENTALS. Condition: Accepted into the Culinary Arts Associate Degree program, or with Dean approval.

Class Details

Days & Times Room Instructor Meeting Dates
Tuesday, Thursday 9:00AM - 2:00PM E112-Wausau Campus Culinary REINKE,JONATHAN -
Wednesday, Friday 8:00AM - 2:00PM E112-Wausau Campus Culinary REINKE,JONATHAN -

Fees

$850.20

Class Status

Open

Capacity

18

Available Seats

8
This class is only open to students enrolled in a program, or those with special approval. To register for this class, please first enroll in a program or request Dean approval.