Niagara College

Description:

This course builds on key concepts presented in previous culinary courses. The course examines the changing food service industry in the context of international trends, competitive environments, and culinary-market shifts. Topics to be examined include international culinary concepts and styling, food sourcing, and merchandising. Labs will involve the application of these concepts in an integrated hospitality setting. This course will explore how to capitalize on these trends to create a competitive culinary strategy for a multi-dimensional hospitality enterprise.