Course Description:
A practical experience that allows students the opportunity to apply skills learned in fundamental laboratory classes in an actual restaurant setting by operating an a la carte restaurant. Students will prepare breakfast, lunch and dinner four days per week in the St. Regis Caf?. A weekly student buffet will allow students to experience buffet preparation. Students will rotate through all positions required to operate facility. Prerequisites: CUL 101 Professional Cooking Fundamentals I and
CUL 102 Professional Cooking Fundamentals II and CUL 150 International Cuisine, BAK 150 Foundations of Baking or permission of Department Chair.
Prerequisites:
Prereq: CUL 101 Lecture Lab combined Min Grade: D Min Credits: 4.00 And CUL 102 Lecture Lab combined Min Grade: D Min Credits: 4.00