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Overview Admission Requirements English Language Assessments Who Should Enrol? Locations, Dates and Fees Program Outline Courses and Descriptions CO-OP/Practicum Information Computer/Laptop Requirements Transfer Credit Opportunities Recognition of Prior Learning Awards and Scholarships Employment Potential Printer Friendly Version

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FULL-TIME | WINNIPEG LOCATIONS CULAF-DP Culinary Arts

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Overview Admission Requirements English Language Assessments Who Should Enrol? Locations, Dates and Fees Program Outline Courses and Descriptions CO-OP/Practicum Information Computer/Laptop Requirements Transfer Credit Opportunities Recognition of Prior Learning Awards and Scholarships Employment Potential

CULI-2006Restaurant Service Theory

Understanding the functionality and details of the front of house is crucial to managing the back of the house. Food service establishments require knowledgeable and well trained staff to ensure guest satisfaction and sustainability. By the end of this course students will learn the basic serving principles of a fine dining restaurant including wine service, tableside flambé and customer service skills. Theoretical study is conducted through class discussions, terminology testing, demonstrations and a service evaluation of a restaurant.
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