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:
- Utilize all professional cooking and baking skills learned in articulated prerequisites.
- Understand and employ the basics of hospitality and service.
- Manage the relationship between the front and the back of the house.
- Manage the front door.
- Prepare for professional dining room service.
- Professionally serve guests utilizing French, English, American, Russian and Buffet.
- Perform tableside cooking.
- Perform beverage service including coffee, tea, cocktails, wine and beer.
- Successfully negotiate staffing challenges.
- Successfully handle emergencies.
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