Mar 28, 2024  
2011-2012 Catalog and Student Handbook 
    
2011-2012 Catalog and Student Handbook [ARCHIVED CATALOG]

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CULN 2475 - Bistro Operations

3 credit(s)

Students will gain experience in a production environment, preparing daily meals for the school bistro. The primary focus is on speed, quantity production, quality output, and teamwork. Students will rotate responsibilities each week, shifting between hot foods and baked goods, as well as between all roles within the kitchen and dining room. Menu planning, ingredient requisitioning, and product costing will be required in order to prepare meals each week. Students will also perform menu forecasting to track sales and improve bistro offerings and cost savings.
Pre/Corequisite(s): CULN 2310 F, S



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