CAM 300 Introduction to Culinary Arts Management
Hours: 36 hours LEC
This course provides an overview of the skills and attributes that predict success for professionals in the restaurant/foodservice industry. Entry skills to be taught include mise en place, work simplification/time management, computational skills including measurements and conversions, flavor profiles, plating and garnishing, interview skills, menu development, recipe writing and an overview of the history and modern state of the restaurant/foodservice industry.
Student Learning Outcomes
Upon completion of this course, the student will be able to:
SLO 1: Demonstrate the ability to use professional written and oral communication skills necessary to communicate to a variety of audiences (P-SLO1).