BUS 389 - Fundamental Culinary Technique

Unit(s): 2

This course exposes students to the fundamental methods and theories associated with the culinary arts. Students will develop basic, modern culinary skills through the hands-on application of healthy cooking techniques.

Prerequisite: BUS 380
Restriction: SOM-HMGT Course Materials Fee - 75; Field of Study restricted to Hospitality Management Major, Hospitality Management Minor
School of Management