FSER 294 – Food Service Practicum

Credits: 5
Class hours: 2 lecture, 4 lecture/lab, and 18 lab (7.5 weeks)
Prereq: “C” or higher in FSER 110, FSER 119, FSER 122, FSER 128, FSER 212, FSER 216, or approval of instructor. Concurrent enrollment in FSER 120 and MGT 122.
Description: This capstone course is designed to integrate culinary training with academic studies and field experience using fundamental cooking techniques, food science, aesthetics, managerial principles, and sensory perception as the framework. Students will plan, organize, staff, direct, and control a restaurant on campus. They will be responsible for menu design, service, finances, purchasing, and productivity. The instructor serves as a resource in the areas of market analysis, menu creation and design, cost control, and financial analysis.