Mar 06, 2021  
2020-2021 Undergraduate and Graduate Academic Catalog Addendum Dec 2020 
    
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2020-2021 Undergraduate and Graduate Academic Catalog Addendum Dec 2020
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Back of House Restaurant Operations - Bocuse (CULA-350B)

6.0 credits
Students will study, participate, and engage in critical-thinking topics that are relevant to operating and managing all facets of a station in Hyde Park’s Bocuse Restaurant kitchen setting, including prioritization, execution, costing and professional work habits.  Focus will include applying the principles of the order/fire/pick up system, food cost analysis, food safety and sanitation. Externship (EXTN-200) and 30 Culinary lab credits.


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