This course focuses on practical hands-on training. Students rotate through the front-of-the-house and the restaurant kitchen in this intensive semester-long course. Front-of-the-house students learn various styles of table, wine and beverage service. 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.
Required Prerequisites CUL 110
, CUL 111
, CUL 118
, CUL 211
, CUL 213
General Education Outcomes supported by this course
Course Learning Outcomes Knowledge:
- Identify equipment and utensils used in a commercial restaurant environment.
- Identify menu and service methods used to deliver proper food service.
- Identify cost controls used in the food service industry.
- 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.
- Explain similarities between various styles of menus.
- Integrate food safety standards to a commercial restaurant environment.
Caring - Civic Learning:
- Evaluate different life experiences, temperaments, and talents and how these traits positively affect group work.
Learning How to Learn:
- Describe the impact of quality food service on successful food service outlets.
- Evaluate quality aspects of prepared foods and recipes.
- Connect skill development to career success.
- Uncover the connection of personal life management and professional life success.
- Interpret standardized recipes to create various menu items.