Aug 12, 2020  
2018-2019 Catalog SVC 
    
2018-2019 Catalog SVC [ARCHIVED CATALOG]

CUL 185 - Restaurant Production Lab

(10)
Introduction to food production operations. Overview of the roles, responsibilities and professionalism required in various food service areas. Learn techniques including the preparation of breakfast items, lunch items and plated restaurant items. Emphasis on the production of industry quality cooking, national and international flavor principles, work with advanced saucing techniques, station sanitation and organization. Introduction to customer relations including basic customer service principles and practices. Prerequisite: CUL 170, 171, 172, 173.