CLA 232 Food Production IV
This course is the last in a four-course sequence. Students taking this course staff Bistro Verde, both in the kitchen and dining room. This course provides an environment similar to a working restaurant and allows students to hone important time management and à la minute cooking skills. Students also focus on menu development, operations, management and various styles of service. Students work to create a snapshot of a restaurant's financials, including labor analysis, food costs and profit margins. R, 12 (8 laboratory hours) Note: In addition to tuition, this course requires an additional variable tuition rate.