CLN204 Restaurant Operations- Back of House

This course introduces the Back of House (BOH) operations of a full-service restaurant delivered through hands-on experiential learning in the industry-standard, restaurant kitchen at The Heights Campus. The focus is on the orchestration of the menu, the role of each individual in the process and the teamwork required to produce the meal. The BOH topics include but are not limited to, menu development, principles of cooking, a la carte cooking, service timing, expediting, and plate presentations. The student demonstrates and applies basic culinary fundamentals and puts them into practice This course incorporates service learning as well as field trips.