2014-2015 Undergraduate Catalog 
    
    Oct 07, 2022  
2014-2015 Undergraduate Catalog [ARCHIVED CATALOG]

HTMG 4445 - Advanced Cuisine Mgmt & Technique


This is the capstone course in food production and service. Students are provided an opportunity to practice advanced culinary techniques within various international and domestic cuisine themes. Students are divided into management teams and develop a meal manual that includes team mission statements, pre- and post-meal cost analysis, personnel deployment, interaction with the dining room management teams, standardized recipe creations, and performance appraisal criteria. Student-managers prepare a dining experience that is offered to paying clientele. 3 credits