This course presents the principles of retail culinary operations for Culinary Arts students. Students in this course will learn the practical application of restaurant production and service. This hands on course will involve production for the public for the college's retail entities enforcing practical skills with public evaluation. 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 to participate in class according to departmental uniform policies.
Last Updated: 03/01/2016