Prerequisite(s): Instructor consent

Students prepare menu offerings for the college's Chef's Table restaurant for the dining public. Emphasis is on station readiness (under strict time constraints), implementation of basic cooking methods, quality of presentation, and an exploration of a variety of cuisines from around the world in a cook-to-order format. Students will have an opportunity to perform front of the house duites as a server. Students will be required to follow all Culinary department dress standards.

This course may be taken 1 time for credit.