Restaurant Customer Service (CULI 2503)

In this course students are introduced to the operation of a restaurant dining room and bar service outlet, including ordering, clearing plates, processing cash payments, and promoting the restaurant. Students develop time management, communication, teamwork, and customer service skills by serving food produced by other courses in the Culinary Arts Program to the general public.
Course code: CULI 2503
Credits: 2.0
Length: 50.0 hours
Course outline: view https://www.vcc.ca/vccphp/courseoutline?subject=CULI&number=2503

Prerequisites

CULI 1528 or department approval.

Corequisites

CULI 2500.

Schedule †

Course dates and times may vary throughout the term. Select the CRN number below to see a full schedule.
CRN # Dates Day/Time/Location Instructor
41225March 10, 2025
to April 3, 2025		  See full schedule
  Delivery: In Person
  Location: VCC Downtown Campus		Lewis, John
42992April 7, 2025
to May 1, 2025		  See full schedule
  Delivery: In Person
  Location: VCC Downtown Campus		Crawford, Paul
61674May 5, 2025
to May 29, 2025		  See full schedule
  Delivery: In Person
  Location: VCC Downtown Campus		Picken, Samuel

Additional Information

  • 1. Orientation to Course Information, Review House Guidelines
    2. Professional Practice and Skills
    3. Health Safety and Sanitation Principles for A Dining Room
    4. Commercial Equipment for the Dining Room
    5. Introduction to Front of House Service Procedures
    6. Introduction to Front of House Management

This course is offered as part of a VCC program only.

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† This information is intended as a guideline only. Program and course details are subject to change with the approval of VCC's Board of Governors.