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. Additionally students will learn and execute dining room service skills and will interact directly with retail guests. 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. Students are also required to complete an additional 120 hours worked in the industry or at campus events which will account for 10% of the student's grade. This course is subject to a course fee. Refer to http://mc3.edu/adm-fin-aid/paying/tuition/course-f ees for current rates.
Last Updated: 08/17/2016