CLN204 Restaurant Operations
This course introduces the Back and Front of House 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 service and 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 FOH Topics include but are not limited to customer relations, dining room set-up, reservations and seating, billing, scheduling, staff selection and training, and managing the dining room. The student demonstrates and applies basic culinary and service fundamentals and puts them into practice This course incorporates service learning as well as field trips.
Prerequisite
Revised course
CLN202 Applied Culinary Techniques II with a C- or better.
Major Restrictions
Culinary Arts, Associate of Applied Science