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May 01, 2024
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2016-2017 Course Catalog & Student Handbook [ARCHIVED CATALOG]
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CUUL 1129 - Fundamentals of Restaurant Operations
Prerequisite: CUUL 1120 , students must be 18 years old
Introduces the fundamentals of dining and beverage service and experience in preparation of a wide variety of quantity foods. Course content reflect American Culinary Federation Education Institute apprenticeship training objectives. Topics include: dining service/guest service, dining service positions and functions, international dining services, restaurant business laws, preparation and setup, table side service, and beverage service and setup, kitchen operational procedures, equipment use, banquet planning, recipe conversion, food decorating, safety and sanitation, and production of quantity food. Laboratory practice parallels class work. Contact hours: Class - 2, Lab - 5. Credit hours: 4 (F, Sp)
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