CUL 240 Restaurant Dinner Production
(Contact Hours: 12) This course will provide students with advanced training in banquet/buffet/
tableside recipes and preparations. Students will train in the evening restaurant focusing on seasonal and local ingredient sourcing. Techniques in charcuterie, garde manger, and the techniques, tastes and flavors of regional American cuisines will be presented with an emphasis on organization, preparation, execution and service. Continuing training in preparing vegan and vegetarian recipes will be included. PREREQUISITE: Successful completion of CUL 210, CUL 220, and CUL 230 is REQUIRED. National Restaurant Association Educational Foundation SERVSAFE Manager certification is also required.