This course presents the principles of retail culinary operations for Culinary Arts students. Students in this course will learn the practical application of restaurant concepts, location and design, business and marketing plans, financing, legal and tax matters, menus, and food and equipment purchasing. This hands on course will involve production for the public for the college's retail entities enforcing practical skills with public evaluation. Additionally students will learn the dining room service skills and will interact directly with retail guests. Sanitary practices and compliance with laws and ordinances of the Department of Health are enforced. Students are required to have a professional uniform to participate in class according to departmental uniform policies.
Last Updated: 03/30/2015