CUUL 2130 Culinary Practicum
This course familiarizes students with the principles and methods of sound decision making in the hospitality industry and provides them with
the opportunity to gain management/supervisory experience in an actual job setting. Students will be placed in an appropriate restaurant,
catering, or other food service business for four days per week throughout the semester. On-the-job training topics include restaurant
management/on-off premise, catering/food service business, supervisory training, and management training, on-off premise catering, hotel
kitchen organization, kitchen management, restaurant kitchen systems, institutional food systems, kitchen departmental responsibilities, and
kitchen productivity.