CUL 295 - Contemporary Service & Cuisine

This is an archived copy of the 2021-2022 catalog. To access the most recent version of the catalog, please visit https://catalog.nmc.edu.

Course Description

This course focuses on practical hands-on training in kitchen production and management in a restaurant setting. Students rotate through restaurant kitchen stations in this intensive semester-long course. Menu merchandising is stressed throughout the course. Guest relations and timing of service are also emphasized as advanced students serve lunch to guests in Lobdell's, the Great Lakes Culinary Institute's teaching restaurant. Heart-of-the-house students learn classical food preparation preparing designated menu items. Other areas covered include recipe construction and costing, the use and care of equipment, the pressure of a la carte preparation and service, and the effective handling and use of supplies. Group 2 course.

Credit Hours

6

Contact Hours

12

Lecture Hours

0

Lab Hours

12

Required Prerequisites

CUL 110, CUL 111, CUL 211 and CUL 213

Corequisites

CUL 296

Recommended Prerequisites or Skills Competencies

Basic keyboarding and computer skills in word processing and spreadsheets.

General Education Outcomes supported by this course

Quantitative Reasoning

Course Learning Outcomes

Knowledge:
  • Identify equipment and utensils used in a commercial restaurant environment.
  • Define menu and service methods used to deliver proper food service.
  • Explain cost controls used in the food service industry.
Application:
  • Prepare food based on standardized recipes.
  • Organize a food preparation station.
  • Prepare a basic menu layout for printing.
  • Coordinate timely customer service.
  • Manage time sensitive issues in stressful conditions.
Integration:
  • Correlate similarities between various styles of menus.
  • Integrate food safety standards to a commercial restaurant environment.
Human Dimension:
  • Be aware of the ways in which different life experiences, temperaments, and talents can positively affect group work.
Caring - Civic Learning:
  • Discover the impact of quality food service on successful food service outlets.
Learning How to Learn:
  • Construct knowledge about the relationship between skill development to career success.
  • Construct knowledge about the connection of personal life management and professional life success.