Corporate Dining Concepts

Catalog description

This course provides students the opportunity to explore the unique challenges of operating a contemporary, chef-driven, corporate restaurant dining concept, developing strategies to maximize profits while maintaining food integrity. Cooking skills are refined and advanced culinary techniques are applied to innovative, student-driven menus utilizing a global pantry and sustainably sourced foods that adhere to specific consumer expectations. Prerequisite(s): Completion of all sophomore culinary labs. Offered at Providence 3 Semester Credits