CULN 280 - Culinary Restaurant

Credit Hours: 5
Lecture Hours: 1
Laboratory (or Other) Hours: 12

Prerequisite(s): CULN 100 and CULN 115 and CULN 200 and CULN 120 and CULN 125 or BKNG 110 and BKNG 115
Restriction(s): None

Corequisite(s): CULN 180

This class prepares students for cooking in an à la carte restaurant while also preparing them for the rigorous requirements needed to operate a professional kitchen. Students will rotate through the various stations in the kitchen and in doing so will prepare and plate a full service menu to the public. Food and labor cost control, portioning and proper inventory management will be enforced and technical proficiency will be requisite for successful completion of this capstone course.

Student Learning Outcomes of the Course:

Research classical preparation and select menu items
Review and apply culinary skills and knowledge
Demonstrate management skills and apply critical thinking
Demonstrate proficient time on task skills
Recognize and apply available and emerging technologies
Adhere to classroom policies and demonstrate/exhibit professional behavior