CUL 220 Fast Casual Cafe Production
(Contact Hours: 12) Principles, procedures and standards of quality in commercial and institutional styles of cooking will be covered in this course. Students will prepare entrees, soups, sandwiches, salads and vegetables for the program's open-to-the public restaurant to experience the time, pressure, and quality concerns of a production kitchen. Protein size and plate presentation will be highlighted. Sustainable, seasonal, and local ingredient sourcing will be integrated into the recipes, preparation and presentation of the food with a focus on healthy, nutritious global cuisines. PREREQUISITE: Successful completion of CUL 100 and CUL 110 is REQUIRED. National Restaurant Association Educational Foundation SERVSAFE Manager certification is also required.