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Jul 16, 2025
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CULA 2363 - Bistro(3)
Students will gain experience in a production environment, preparing daily meals for a bistro. The primary focus is on speed, quantity production, quality output, and teamwork. Students will rotate responsibilities within the kitchen and dining room. Menu planning, ingredient requisitioning, and production costs will be required in weekly meal preparation. Students will also perform menu forecasting to track sales and improve bistro offerings and cost savings. Contact hours per week: 5. {F} Note(s): Student must be AT COLLEGE LEVEL IN ALL AREAS to take this course.
Click here for Fall course scheduling information.
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