CUL 123 - Production Experience Laboratory I2 Cr.
Contact Hours Per Week: 4 Lab
The student will continue to rotate work positions throughout the student-run restaurant. In this course the student will be required to observe the following areas: new equipment acquisitions, portion control standards, supervisory procedures, employee motivation methods, menu planning and reference materials used in a real world dining room. This course will increase the experience of the student with hands-on activity and will stress front of the house operations.
Usually offered Fall and Spring semesters
Pre-Requisites: CUL 121
Click here for the Winter 2020 Class Schedule
Click here for the Spring 2020 Class Schedule
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