CA 274 - Culinary Concept to Start-Up

Credit Hours 3
Lecture: 0.5 Lab: 5
Culinary Concept to Start-Up will give students the ability to fully create, develop, and execute a pop-up restaurant concept in a functional restaurant setting. This class will discuss relevant industry specific strategies and proven operational concepts needed to develop and operate a successful culinary operation. Students will learn and independently execute day to day operational and control functions including: proper kitchen and FOH setup; the selection and procurement of food, beverage, and non-food inventory; recipe development; conversion factoring and cost vs. pricing strategies; the development and implementation of operational, inventory, and personnel cost control measures; planning, preparing and serving food; marketing a culinary operation; and effectively dealing with administrative, financial, personnel and regulatory issues. These topics will not just be discussed, but will be put to practical implementation by students as they take their concepts to implementation in a fully functional student run culinary operation.
Is course repeatable for credit? No
Is this course variable hours? No
Mode of Delivery
Traditional

Is this a Human Relations/Diversity Course? No