HOSP 2360
Institute:Vancouver Community College
Length of the program:65 hrs.
Restaurant Operations is a course where students apply the theoretical knowledge and skills learned from various courses in the Hospitality Food Service Systems program. This course allows students to develop skills required to operate a casual dining room in a commercial kitchen setting. In the dining room, students assume the roles and responsibilities of a manager, a server, a host, a cashier, and a bartender.
In the kitchen, students assume the role of a manager and produce all menu items, building on the culinary foundations taught in HOSP 1220 Principles of Food Production & Nutrition. Students will design nutritious, health-focused menus that meet diverse dietary needs. They will also develop skills to prepare and present meals that maintain nutritional integrity while delivering high-quality taste and presentation. Instructors ensure students’ safety, all sanitation guidelines and the quality of all food and beverage products.
Please refer to the institute's page for information on the price.
Programs and courses are subject to change without notice.
