Schedule of courses -
Details about the Fall 2012 course you selected |
Subject: | Culinary Arts |
Title: | CULN-167 Restaurant Operations in the Dining Room - (SC) - 3 Units |
Instructor: | Eustes, R |
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Course |
Section |
Days |
Time |
Room |
Units |
Start/Stop Dates |
|
|
CULN-167 |
1332 |
TWTH |
10:00-2:25pm |
HRM-NORSEMAN |
3 Units |
9/04 - 11/21 |
|
| Catalog Course Description | ||
| CULN-167 Restaurant Operations in the Dining Room | ||
| 3 - 3 Units | SC | NR |
| Credit - Degree Applicable | ||
| Variable Hours | ||
| Co-requisite: CULN 153 (may be taken previously) or equivalent | ||
| ote: Culinary and food service students must have a current record of satisfactory tuberculosis (TB) screening on file with the culinary offices by the beginning of classes. Students are required to supply their own equipment and uniforms depending on the class. See instructor at the first class meeting. | ||
| Principles and techniques of dining room service and management, including various table settings and methods of service. This course provides practical experience in the fundamentals of dining room service, including rules and methods of service, handling various forms of food service, and conducting basic dining room management and planning. CSU | ||
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