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CHEF - 260 Back of House Restaurant Service 3
In this course students will be cooking on the line, and preparing food for guests in the student-run dining room. This course will focus on: kitchen timing, food presentation, menu and specials development, purchasing and receiving, and sanitation. Other areas of concentration will be: working as one unified team with the servers and dining room management staff, as well as guest satisfaction and the positive impact that a cohesive team has on the service and hospitality that guests receive.
Pre-requisite(s):
With a grade of D or better inCHEF-250
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