May 29, 2020  
2019-2020 Catalog Mid-Year Supplement 
    
2019-2020 Catalog Mid-Year Supplement

CART 296 - Ala Carte (4)


This course provides practice in the art of ala carte food production and service as found in hospitality establishments. Menu design, planning, and execution will be part of this capstone class.

Prerequisite(s): CART 115 - Safety/Sanitation in Food Serv (2) , CART 200 - International Cuisines Lecture (1) , CART 200L - International Cuisines Lab (2) , CART 245 - Cooking Fundamentals I Lecture (1) , CART 245L - Cooking Fundamentals I Lab (2) , CART 246 - Cooking Fundamentals II (1) , and CART 246L - Cooking Fundamentals II Lab (2)