CRDE 2615 - Practice Cooking for Restaurants

Quarter Credit Hour(s): 8

Prerequisite(s): CRDE 2515

The course will cover various styles of service and cuisines within a concept restaurant defined by the student group. The cuisines offered will be Classical, International and American Regional. Production and preparation will include previously learned techniques and additional techniques particular to the restaurant concept. From their restaurant’s data, students will draw an analysis of guest’s preferences for menu modification including forecasting and costing.