Course
Introduction to the World of Culinary & Restaurant Industry -Bilingual (Spanish/English)
Name
CUL-3075F3
Available Classes
Not currently offered.
Description Course Outline Requirements Intended Audience More Details
Intended Audience
Cooks, Waitstaff, Chefs, Students interested in Culinary, Restaurant and Food Service Industry such as Food Trucks.
Description
Este curso cubre los conocimientos y habilidades básicas necesarias para tener éxito como profesional de servicios de alimentos e incluye demostraciones prácticas y técnicas culinarias. Los estudiantes aprenderán sobre la importancia de la higiene y se familiarizan con los términos técnico y las ultimas tendencias en la acelerada industria de restaurantes. Al completar el curso exitosamente, los estudiantes obtendrán tres certificaciones reconocidas por la industria.
Course Objectives
  1. 1)Students will be able to understand the importance of superior performance, customer service & teamwork.
    2) List basic kitchen safety guidelines that restaurant servers should follow.
    3) List and define some of the basic terms for food preparations and timing, as well as common food and beverage equipment.
    4) List various types of glassware, dishware, cutlery, and linens used at your property and Demonstrate customer-service oriented ways to greet and seat guests and approach the table and anticipate guest needs.
    5) Review the steps for taking food orders and suggestively sell and upsell.
    6) Explain how to serve beverages, serve a meal, and check back to the table and how to maintain tables throughout a meal.
    7) Take outs and presenting guests checks and settle the bill.
    8) List your property’s tipping policies.
    9)List and define some of the basic culinary terms commonly used in a kitchen and identify and explain how to use basic kitchen tools and equipment
    10) Differentiate between different kinds of knives and describe how to take care of them properly.
    11) Define standard cuts used for different kinds of foods and understand standard recipe development
    12) Follow proper procedures for weighing and measuring ingredients & learn how to convert recipes by changing the number of portion size.
    13) Describe how to control food costs through yield testing roast meats, List your property’s standard pars, Identify nutrition trends that may affect your day-to-day job.
    14) Describe the correct plate presentation and garnish procedures at your property and ways to handle special guest situations, including special requests, substitutions, and complaints.
    15)Review the process for working a call-and-pick -up system and banquet event order.
    16) List the procedures for handling leftovers.
    17) Learn Food Hygiene and Proper Food Handling as per the Servsafe Guidelines
    18) Basic Hands on Knife Skills and preparation techniques.
Outline of Instruction
  1. • Customer Service in the Hospitality Industry and its importance while serving guests. Employee responsibility, personal appearance, uniform, and company policies.
    • Your property mission statement and how you can help, understanding safety regulations. Getting to know the restaurant server, the importance of teamwork, health, and sanitation.
    • Demonstration of proper table set-up including napkin folding. Defining terms associated with beer, wine, and liquor.
    •Food Prep Terms, Food & Beverage Equipment, Pre-Meal Prep. Greetings and Seating Customers, Anticipation of Guest Needs, Order Taking and Service. Importance of Upselling, Presenting Guest Checks, tipping policy and handling guest under the influence of alcohol
    •Introduction to the World of Kitchen, Sanitation, employee responsibility, safety regulations, and guest service. Getting to know the kitchen cook, Basics in Culinary Terms, Identifying Kitchen Tools and Equipment, Kitchen Knives
    •Charts on Different Meats, Vegetables, and Spices. How is food purchased, received, stored and issued in a food establishment Understanding your menu, portion control, etc. and how to start your prep.
    •Standard Recipe Development, weighing and measuring ingredients correctly. Proper Plate Presentation, Basic Garnish, Handling Special Guest Situation and Reading the Banquet Event Order correctly.
    • Introduction to Hands-on Knife Skills and food preparation.
    •Final Exams for Kitchen Cook , Restaurant Server and Servsafe Food Handler
Contact Hours
48
CEU's
4.8
Industry Standard, State, or National Certification
Yes
Certification
American Hotel and Lodging Educational Institute
Website URL
https:www.ahlei.org https:www.servsafe.com
Certification Learning Outcomes/Requirements
  1. Upon successful completion of the course, students will obtain a Restaurant Server Certification( American Hotel & Lodging Educational Institute), Kitchen Cook Certification ( American Hotel & Lodging Institute) as well as Servsafe Manger Certification ( National Restaurant Association).
CE to CU Articulation
No
Prerequisites
N/A
Text and Supplies Needed
Start Kitchen Cooks textbook: ISBN 978-0-866-12-496-6 & Restaurant Server textbook ISBN 9778-0-86612-452-2
Servsafe Manger Book.
Clinical Site/Special Facilities
Requirements for Successful Completion of this Course
  1. Attendance 90% or above
  2. Participation
  3. Students must actively participate in class. Students must finish all assignments as per the requirements of the instructor. Students must obtain a 70% or higher to pass the class.
Accreditation/Special Approval Requirements
Intended Audience
Cooks, Waitstaff, Chefs, Students interested in Culinary, Restaurant and Food Service Industry such as Food Trucks.
Specific Industry or Business Support Needs
•Servers
•Banquets
•Wait Staff
•Cook
•Prep Cook
•Line Cook
Wake County Need for Industry Positions
Overall employment of cooks is projected to grow 6 percent from 2016 to 2026, about as fast as the average for all occupations. Individual growth rates will vary by specialty
Industry or Job Titles Related to training Outcomes for Employment
  • Servers
  • Banquest Staff
  • Wait Staff
  • Cook
  • Prep Cook
  • Line Cook
Related Courses
  • ServSafe Spanish - SEF-3001K3
  • Basic Culinary Arts & Restaurant Fundamentals Certification - CUL-3340B3
Course Contact Information
Sameer Pawa
sspawa@waketech.edu
919-866-6158