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 110 is REQUIRED. National Restaurant Association Educational Foundation SERVSAFE Manager certification is also required.