Catalog Number
10316139
Credits
4.00
Description

Restaurant Operations students will learn to prepare product preparation sheets using standardized recipes and restaurant reservations. Students will set up a kitchen for service, including equipment, supplies, and mise en place and prepare menu items to order or buffet style as required. Students will take guest reservations, greet and serve guests, and utilize a Point of Sale system for order entry and guest check reconciliation. Prerequisites: Culinary Internship 10316129, Introduction to Baking 10316130, Dining Room Customer Service 10316133, International Cuisine 10316134, American Regional Cuisine 10316135, and ServSafe Food Manager Certification; Corequisite: Purchasing & Receiving 10316136

Requirements
012550

Prerequisites: Culinary Intern 10316129, Intro to Baking 10316130, Dining Room Customer Serv 10316133, International Cuisine 10316134, American Regional Cuisine 10316135, and ServSafe Food Manager Cert.; Corequisite: Purchasing & Receiving 10316136

No upcoming class results