Service Operations

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This course will educate student on the service and bar aspect of food and beverage operations. Students will be trained in proper service techniques, as well as the basic techniques behind managing the alcohol and non-alcohol aspects of the operation. Students will practice proper service language, understand the flow of FOH operations, understand basic mixology, become educated in wine varietals and pairing, and undertake basic barista training. Prerequiste: CULN111 Beginning Culinary Skills Co-requisite: CULN121 Advanced Culinary Skills Course may not be repeated for credit

Source: Academic Catalog Draft 2019-20