Through this course, students will learn differentiate between: infused, fermented, and distilled beverages know the difference between: table or still, sparkling, fortified and aromatic wines know how to properly store wine identify, suggest and serve different kinds of wine in a professional manner identify, suggest.and serve distilled spirits identify and serve beer perform coffee and tea service. Students identify the equipment necessary for table side cooking identify items suited for table side preparation . prepare various items at table side (the number of items will increase over the semester) understand and use proper terms identify the need and purpose of special services such as salad, dessert and liqueur trollies as it relates to sales possibilities identify various ways of in-house merchandising as it relates to promotions demonstrations, and theoretical in the restaurant operation, the student will be familiar with the use of themes, buffets, gueridons and flambes as a means to increase sales. During this semester special functions may occur deemed by the department to be educational. Participation in these according to assigned. duties is a requirement for a passing grade.
- Teacher: Ozgu Isiman