RESTAURANT OPERATIONSClass #20816
Refines techniques used in restaurant food production. In addition, learners apply management skills needed to operate a restaurant or other food service business. Learners will plan menus, cost inventory and product, design work assignments, and develop a merchanidizing plan for a variety of culinary establishments.
Prerequisite: 10-316-101 CULINARY FUNDAMENTALS. Condition: Accepted into the Culinary Arts Associate Degree program, or with Dean approval.
|Days & Times||Room||Instructor||Meeting Dates|
|Tuesday, Thursday 9:00AM - 2:00PM||E112-Wausau Campus Culinary||REINKE,JONATHAN||-|
|Wednesday, Friday 8:00AM - 2:00PM||E112-Wausau Campus Culinary||REINKE,JONATHAN||-|