RSTO 1304 - Dining Room Service (3 Credit Hours)

Campus Location: BHC, CVC, EFC, ECC, MVC, NLC, RLC

Introduces the principles, concepts, and systems of professional table service. Topics include dining room organization, scheduling, and management of food service personnel. Dining Room Service classes require extended periods of time standing in place, lifting heavy weights (up to 60 pounds), reaching, bending, working around open flames and with cleaning chemicals. Successful completion of Texas Food Handlers Certification by 4 class day. Licensing/Certification Agency: American Culinary Federation Educational Institute.

Prerequisites: Required: CHEF 1301 with a “C” or better.
Background Search Required: No

Course Hour Configuration
(1 Lec., 7 Lab.)

CTE

This is a WECM Course Number.