This course presents the principles of restaurant operations for culinary arts students. This hands-on course will involve production for the public for the college's restaurant entities enforcing practical skills with public evaluation. Students will be executing full menu production. Also, the etiquette of an open kitchen live learning lab will allow students to understand the mechanics of full production restaurant operations, from menu development to final turnout. Sanitary practices and compliance with laws and ordinances of the Department of Health are enforced. Students are required to have a professional chef's uniform and front of the house uniform to participate in class according to departmental uniform policies.
Prerequisites
| The following courses must be taken prior to this course |
|---|
| CUL 125 - American Regional Cuisine with a minimum grade of C |
| CUL 105 - Safety & Sanitation with a minimum grade of C |
| Students must have a current ServSafe Managers Certification and/or permission from the Program Coordinator |
Sections
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deadlines
| Term | Location | Sections |
|---|---|---|
| No Sections Available | ||