CART 160 Restaurant Operations

12 credits

Students are introduced to restaurant front line 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, CART 125, and CART 130

Corequisites: CART 140 and CART 161

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
Execute dishes properly 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
Set up and breakdown a restaurant dining facility properly
Utilize a Point of Sale system for orders and payment processing
Work with teammates to provide excellent customer service

College-Wide Learning Outcomes
This course teaches to the college-wide learning outcome of Teamwork, the ability to participate actively and cooperatively in a group to advance a common goal.

Total Hours: 210 Theory (Lecture) Hours: 30 Guided Practice (Lab or Clinical) Hours: 180