4credit hour(s)Prerequisite:CULN 1112 + [HT 1164 or (BEV 1160 + HT 1111)]. Corequisite:CULN 2216. Provides students with advanced instruction and practice in garde manger, charcuterie, hors d’oeuvres, presentation techniques, and back-of-the-house restaurant operations, including operating a full-service restaurant open to the public.