Integrated Dinner Service

A skills-based approach to advanced evening dining menu service and plating techniques. Emphasis is on advanced soups, vegetables, starches, infusions, salsas, essences and sauces.

Instruction (1.0), Lab (8.0), Work Integrated Learning (8.0)

Requisite courses: Take CLA-2202L (Required, Concurrent). Take CLA-2202W (Required, Concurrent).