Restaurant Operations

Catalog description

Practical application of learned food preparation and presentation skills. Hands-on skill development within a simulated in-house restaurant kitchen with exposure to each kitchen position. Students prepare foods to order and for buffet presentation. Covers operation, functions, and cleaning procedures of all kitchen equipment, setting up serving line to flow from kitchen to dining room, and use of production sheets. Field trips may be required. Industry experience at a community event or function may be required.