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 is the capstone class for AAS Culinary degree in Hot Foods. Prerequisite(s): CULA 1325, CULA 1330 , CULA 2376 . F, S. (T)
6 hours laboratory