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May 04, 2024
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Catalog 2021-2022 [ARCHIVED CATALOG]
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CART 160 Restaurant Operations15 credits
Students are introduced to restaurant front line and and front of house procedures and learn in an operating restaurant. Students develop menus and recipes for dishes to be served in the restaurant operation. Lab competencies focus on refining prep skills and cooking dishes to order. Students also learn how to use a point of sale (POS) system and handle cash, as well as front of the house duties such as hosting, bussing, and waiting tables.
Prerequisites: CART 120 and CART 130
Course Outcomes
Upon successful completion of this course students will be able to:
- Create a menu and accompanying recipes using standard industry formats
- Demonstrate advanced knife skills in accordance with industry standards
- Demonstrate food prep organization and timely execution
- Set up and maintain both a hot and cold food line
- Apply food safety requirements and regulations to food handling, preparation, and storage
- Properly execute dishes to order in a timely manner
- Dismantle and clean both hot and cold food lines in accordance with industry standards
- Manage guest services unique to hospitality operations
- Communicate effectively with diners
- Expedite customer orders effectively
- Properly set up and breakdown a restaurant dining facility
- Utilize a Point of Sale system for orders and payment processing
- Work with teammates to provide excellent customer service
Total Hours: 250 Theory (Lecture) Hours: 50 Guided Practice (Lab or Clinical) Hours: 200
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