CART160 — Restaurant Operations
15 credits Students are introduced to restaurant front line and and front of house procedures and learn in an operating restaurant. Students develop menus and recipes for dishes to be served in the restaurant operation. Lab competencies focus on refining prep skills and cooking dishes to order. Students also learn how to use a point of sale (POS) system and handle cash, as well as front of the house duties such as hosting, bussing, and waiting tables. Prerequisites: CART 120 and CART 130 Course
Prerequisites: CART120, CART130