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CULA 2206 - RESTAURANT OPERATIONS
Prerequisites: CULA 2209 or consent of Dean
This is a capstone class designed to utilize and strengthen learned skills needed in the creation, operation, and staffing of a restaurant. Topics of study include operational concept and design, marketing, financing, the creation of menus, recipe development, calculation of food and labor costs, workforce and production schedules, the organization and execution of a multi-course banquet and ala carte menus. A primary focus will be on training as a line cook preparing menu items to order. Students rotate through various cooking stations depending on the methods utilized for a la carte. Along with proper cooking methods, instruction will focus upon mise en place, organization, timing, sanitation, safety, and plate presentation.

Lab
Description
Prerequisites N/A
Corequisites CULA 2206 / Lecture
Fees N/A
Credits 0.00
Credit Types Standard

Lecture
Description
Prerequisites N/A
Corequisites CULA 2206 / Lab
Fees N/A
Credits 5.00
Credit Types Standard

LL Lecture Lab
Description This course is designed to provide the student with extensive skills and knowledge in managing and staffing a restaurant. The students will create menus, develop recipes, calculate food and labor costs, plan and prepare food for production, schedule a workforce and participate in an actual restaurant setting. This is a very practical course in which the student participates with hands-on learning.
Prerequisites ( CULA 2202 / Lecture <min credit = 3.00> and CULA 2205 / LL Lecture Lab <min credit = 3.00> ) or Instructor Permission Required from WAGNER, MARGO A
Corequisites N/A
Fees N/A
Credits 5.00
Credit Types Standard

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