CUL 91 Culinary Work Experience
5 Units (Degree Applicable)
(May be taken for Pass/No Pass only)
Corequisite: HRM 53 (may have been taken previously) and CUL 115
Capstone culinary work experience course that will challenge students to use knowledge learned in prior coursework and apply it to the day-to-day operations of a student-run restaurant. Students will understand and utilize food and beverage principles, practices, philosophies, and systems in managing a full-service restaurant, through planning, managing and evaluating the daily operations. This course will provide knowledge and skills necessary to manage and make intelligent business decisions within a food and beverage operation or department. A minimum of 60 non-paid clock hours per semester of supervised work is required for each unit of credit. It is recommended that the hours per week be equally distributed throughout the semester. Work experience placement is guaranteed at the student-run restaurant.