CULA 2363 - Bistro

CULA 1325 - Culinary II  

CULA 1320 - Culinary I  

CULA 1330 - Garde Manger  

Course Description:
Students will gain experience in a production environment, preparing daily meals for a bistro. The primary focus is on speed, quantity production, quality output, and teamwork. Students will rotate responsibilities within the kitchen and dining room. Menu planning, ingredient requisitioning, and production cost will be required in weekly meal preparation. Students will also perform menu forecasting to track sales and improve bistro offerings and cost savings.

Student Learning Outcomes:
Students will be able to:

1. Describe process of management through effective communication skills and reinforce professionalism and be able to work with speed and decision making.
2. Demonstrate how to read and follow a standard recipe and perform time management skills used in preparation and execution of meal.
3. Assign tasks, explain role of job descriptions, and supervise outcomes, integrate cooking and product technique into retail Bistro operation.
4. Learn to complete all paperwork, cost out recipes, and menus - the inventory and ordering of Bistro related food and supplies.
5. Demonstrate an understanding of guest service and customer relations by doing whatever is necessary to ensure customers’ satisfaction, from investigating and resolving complaints to clearing tables.
6. Describe the functions of dining service personnel and discuss training procedures for dining room staff and explain inter-relationships and work flow between dining room and kitchen operations.
7. Use POS computer software to perform other record keeping tasks