CART 125 - Essentials of Dining Service

Institution:

West Virginia Northern Community College

Subject:

Culinary Arts

Description:

This course is designed to provide an understanding of dining room procedures and principles used for Classic European and Asian cuisine in full service operations and buffet service. Students receive a more in depth study of front of the house operations and professional dining service. Quality service, positive guest relations, and effective communication skills are emphasized. Students actively perform classic plate service. Table side cookery is also included in the course. The course is also an introduction to beverage service. The student will be introduced to identification, production and service of beverages. All local, state and federal laws concerning the establishment and the server will be discussed. Practical application of the principles is accomplished by waiting on tables during the International Cuisines luncheon series. The student must have a server's uniform for this class.

Credits:

3.00

Credit Hours:

Prerequisites:

Corequisites:

Exclusions:

Level:

Instructional Type:

Lecture

Notes:

Additional Information:

Historical Version(s):

Institution Website:

www.wvncc.edu/

Phone Number:

(304) 233-5900

Regional Accreditation:

North Central Association of Colleges and Schools

Calendar System:

Semester

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