CUL 290 - Professional Foodservice Operations
A service oriented course covering the ins and outs of running a successful front-of-the-house operation: taking reservations and greeting guests, basic service, table-side service, beverage service, and money handling combined with professional cooking to provide experiential learning for restaurant operations.
NOTE: Proposed program delivery, at the Culinary and Event Center facility, is pending approval by the Middle States Commission on Higher Education.
Prerequisites: BHM 123 Bartending and Beverage Management, CUL 205 Menu Merchandising and Marketing, CUL 218 Garde Manger, CUL 222 Specialty Cuisines: International/American, or permission of department Chair.
1 Class Hour, 6 Laboratory Hours
Learning Outcomes of the Course:
Upon successful completion of this course the student will be able to:
1. Utilize all professional cooking and baking skills learned in articulated prerequisites.
2. Understand and employ the basics of hospitality and service.
3. Manage the relationship between the front and the back of the house.
4. Manage the front door.
5. Prepare for professional dining room service.
6. Professionally serve guests utilizing French, English, American, Russian and Buffet.
7. Perform tableside cooking.
8. Perform beverage service including coffee, tea, cocktails, wine and beer.
9. Successfully negotiate staffing challenges.
10. Successfully handle emergencies.
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