CUL-255 Culinary Restaurant Practicum
This course will deliver real time experience in restaurant operations. Students will have the opportunity to work rotations through the various stations at Julia, a Friday evening restaurant at FLCC. The students will learn how to successfully operate a prix fixe menu using the Café kitchen and stage 14 as a dining room. The students will get "real life" practical experience while continuing to develop skills essential to a career in culinary arts. Students will learn about customer service and front of the house operations as well as culinary applications in the back of the house.
Course Learning Outcomes
- Successfully produce and prepare cooked to order products for the public in a restaurant setting.
- Objectively appraise the performance of the team; both in tangible outputs as well as peer performance.
- Effectively model professional behaviors that personify strong customer service.
- Safely operate common commercial food production equipment.
- Use attentive production techniques to adhere to cost control targets.