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Short Order Cafe 1 (CULI 1518)

Building on skills and knowledge acquired in previous classes, this course gives students hands-on experience preparing and serving multiple lunch items at service stations in a cafe setting. Finishing techniques will be applied to par-cooked vegetables and starches, meat, poultry and seafood. Emphasis is placed on communication, teamwork, time management and critical thinking skills, as well as, efficient work methods and quality control.

course outline


* Note: The CRNs listed below could be restricted to specific program areas.

CRN Fee Campus - Room Day(s) Time Date Instructor
73532
DTN  - Rm. 404
MTWRM-Monday, T-Tuesday,
W-Wednesday, R-Thursday,
F-Friday, S-Saturday,
U-Sunday

0745 - 1344
18-Nov-2019
to 21-Nov-2019
Chow, Carol
73532
DTN  - Rm. 404
MTWRM-Monday, T-Tuesday,
W-Wednesday, R-Thursday,
F-Friday, S-Saturday,
U-Sunday

0745 - 1344
25-Nov-2019
to 12-Dec-2019
Chow, Carol
73532
BWY-A  - Rm. 2555
MTWRM-Monday, T-Tuesday,
W-Wednesday, R-Thursday,
F-Friday, S-Saturday,
U-Sunday

0745 - 1344
03-Feb-2020
to 06-Feb-2020
Chow, Carol
73532
BWY-A  - Rm. 2150
MTWRM-Monday, T-Tuesday,
W-Wednesday, R-Thursday,
F-Friday, S-Saturday,
U-Sunday

0829 - 1344
10-Feb-2020
to 27-Feb-2020
Chow, Carol
73532
BWY-A  - Rm. 2555
MTWRM-Monday, T-Tuesday,
W-Wednesday, R-Thursday,
F-Friday, S-Saturday,
U-Sunday

0745 - 0829
10-Feb-2020
to 27-Feb-2020
Chow, Carol
73532
DTN  - Rm. 306
FM-Monday, T-Tuesday,
W-Wednesday, R-Thursday,
F-Friday, S-Saturday,
U-Sunday

0700 - 1344
28-Feb-2020
Chow, Carol

To register for this course, check the information for your program: