Advanced Tableservice IV
Academic Level:
Undergraduate
Department:
Culinary Arts
Subject:
Culinary Arts
Prerequisites:
Complete CAI-214
Corequisites:
None
Credits:
2
This course examines the techniques, methodologies and procedures involved in the successful operation of a restaurant. Students will develop skills in the tableside preparation and service of appetizers, entrees, salads, and desserts. This course will include the perspective on meeting customer expectations, and the importance of the interaction with guests. The student will gain practical knowledge of structuring a banquet, and the ability to design and coordinate a buffet. French culinary terminology will be emphasized.
