CULA 2363♦ - Bistro

3 credit(s)

Students will gain experience in a production environment, preparing daily meals for a bistro. The primary focus is on speed, quantity production, quality out-put, and teamwork. Students will rotate responsibilities within the kitchen and dining room. Menu planning, ingredient requisitioning, and production cost will be required in weekly meal preparation. Students will also perform menu forecasting to track sales and improve bistro offerings and cost savings. This class is the capstone class for AAS Culinary degree in Hot Foods. Prerequisite(s): CULA 1325 - Culinary II - Fabrication, CULA 1330 - Garde Manger, CULA 2376 - International Foods. F, S
6 hours laboratory