CUL 115  Restaurant Operations

4 Units (Degree Applicable)
Lab: 216
Prerequisite: HRM 52 and CUL 103. Students must present a valid Food Safety Manager Certification.
Corequisite: CUL 114 (May have been taken previously)

This course provides hands-on experience in operating a student-run restaurant, with an emphasis on front-of-house and back-of-house coordination, customer service, and food safety. Students rotate through key service and kitchen stations, practicing essential skills such as point-of-sale (POS) operations, barista service, and standardized recipe execution. Through experiential learning in Cafe 91, students apply industry-standard procedures for service, food preparation, and equipment operation, preparing them for careers in restaurant and hospitality management. Students are required to present a valid Food Safety Manager Certification and must wear the appropriate professional uniform, including non-slip kitchen footwear. This course is intended for students interested in pursuing a career in Culinary Arts or Baking and Pastry.
Course Schedule