CA 260 - A La Carte I (Pick-Up)

Credits: 12
LAB hours per week: 24
Students gain real industry experience honing their skills in a fully functioning restaurant. They will implement a “Field to Fork” food service concept to develop basic skills and apply a la carte cooking techniques for the execution of grab-n-go, curbside pick-up, and meal kits food orders.
Course Attribute(s): Work-Based