HRM 280 - Restaurant Simulation

1 credit hour - Five hours weekly, 1 hour lecture, 4 hours lab each week. 5 weeks total
This course is designed to simulate the back of the house production and procedures for restaurant service. Students will engage in real world scenarios and reinforce practical techniques including: planning, prepping, cooking, and plating. This course acts as a supplement to Hotel/Restaurant Management certificates and degrees.

Note: Completion of HRM 121 is recommended. Typically offered at GB; summer term.

Course Outcomes:

Practice Contemporary and Progressive Culinary Techniques
Examine Culinary Trends
Compose Various Types of menus
Compare and Contrast Flavor Development Techniques
Employ Professionalism and Soft Skills in all Class Activities