CSH 4499:Quantity Food Management

1 Class Hours 2 Laboratory Hours 3 Credit Hours
Prerequisite: Culinary Sustainability and Hospitality majors: Students must have completed CSH 3100 and CSH 4200. This course is taken in the last or next-to-last semester in the program; Non-Culinary Sustainability and Hospitality majors: Senior standing and permission of the department chair.
Students demonstrate established standards, techniques, and practices for large quantity food production by creating a meal service event, including the menu development and design, purchasing, sales and marketing, food service production, cost analysis and service of meals in a dining room environment.