Niagara College

Description:

Management of today's culinary operation is complex. You will study these operations from several perspectives including: culinary theory, practical skills requirements, kitchen management techniques, and how these integrate into a variety of hospitality operations. In this course, you will emphasize key quality control drivers of a culinary operation and utilize them to benefit operations and customer satisfaction. Your activities in lab and your learning will emphasize planning and logistics of food and beverage service along with the different needs in various hospitality settings (i.e. specialized food services, events, catering, franchises, fine dining.)