CUL 221 : Advanced Tableside Service
This course introduces the student to a variety of international table services focusing on table-side dinner menu preparations. This course culminates in a required public evening function featuring an advanced service style. Prerequisite(s): CUL 121 with a grade of C- or better, or permission of the program coordinator, and valid ServSafe Certification. Three lecture hours per week. Instructional Support Fee applies. 3 credits Fall
- Demonstrate the ability to work professionally as an individual, and as a team, at the College’s various functions and in the Grady Culinary Arts Dining Room.
- Demonstrate and explain the mise en place of various preparation methods and procedures for presentation of appetizers, salads, entrees, drinks and desserts
- Demonstrate International Service and wine service techniques as they pertain to Tableside Service.
- Demonstrate, from set-up to break down, a dining room table for multicourse and formal dining presentations as it pertains to Tableside Service.