COURSE SYNOPSIS

This course is designed to enable students to have hands-on experience on how commercial restaurant operates in a real restaurant setting. Students will be exposed to the types of equipment used in the restaurant and knowledge about the menu. Students are required to practice the mise en place, food serving techniques based on different styles of service.

CLO

CLO1: Identify the type of menus, beverages, services, and equipment used in commercial restaurant operations. 

CLO2: Demonstrate mise en place and food serving techniques on various service styles according to the commercial restaurant operation.

CLO3: Interact effectively, individually, or as a team according to the task assigned.