CUL 222 Restaurant Production
(Contact Hours: 14) This combination hands-on lab and lecture course will provide students with advanced training in an open-to-the-public a la carte restaurant. Students will train in the 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 100 and CUL 111 and ServSafe Manager Exam score of 70 or higher is REQUIRED.