CUL 202 - Restaurant Operations I

Institution:

Luzerne County Community College

Subject:

Culinary Arts

Description:

The course is designed to introduce students to a culinary kitchen and restaurant operations. Emphasis is placed on hands-on practical experience in planning, preparation and presentation of foods produced. Upon completion, the student will have the basic foundation of restaurant operational skills, knowledge and experience they need to operate in the professional restaurant world. Upon completion, students should be able to research and execute a variety of breakfast, lunch and cold foods and design basic international and domestic menus. This outcome will also enhance student's supervisory and technical skills. Emphasis is placed on food preparation as related to standardized recipes, work methods, hands-on food production, service from skills learned and imagination.

Credits:

3.00

Credit Hours:

Prerequisites:

Corequisites:

Exclusions:

Level:

Instructional Type:

Lab

Notes:

Additional Information:

Historical Version(s):

Institution Website:

www.luzerne.edu

Phone Number:

(570) 740-0200

Regional Accreditation:

Middle States Association of Colleges and Schools

Calendar System:

Semester

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