CUL 145 - Dining Room Operations

• Demonstrate the general rules of table settings and service for different cuisines.
• Demonstrate table side cooking techniques.
• Discuss procedures for processing guest checks, maintaining a server bank and checking out procedures for the end of a shift
• Practice managerial skills needed for the front of the house.
• Demonstrate inter-relationships and work flow between dining room and kitchen operations by serving and assisting the A La Carte class with service.
• Demonstrate sales techniques for service personnel including menu knowledge and suggestive selling.

• Standard Culinary Arts Program Uniform and Supplies as stated in Culinary Arts Program Policies.

A 90 - 100
B 80 - 89
C 70 - 79
D 60 - 69
F 0 - 59

1. Set and serve a table using different cultural techniques.
2. Maintain a server bank and execute proper check out procedures.
3. Prepare and execute table side cooking.
4. Manage front of the house staff and flow from front of the house with back of the house during service.
5. Execute different styles of sales techniques.

• Identity Verification
• Required materials for all online courses
• Mandatory Attendance Requirement
• Orientation and Support
• Proctored Exams

• Academic Integrity
• Add/Drop period
• Attendance
• Classroom Conduct
• Equal Access
• IT Access
• Online Behavior
• Online Confidentiality
• Services For Students with Disabilities
• Student Concerns
• Student Help Services
• Withdrawals