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School of Agriculture, Sustainability, Business and Entrepreneurship

Dean: Christopher L. Nyberg
Phone: (315) 684-6083

Course Description

Culinary Restaurant

This course is designed to give students a realistic view of a functioning restaurant operation. Students receive hands on experience in how to effectively manage, operate, and maintain a fine dining restaurant operation at the Copper Turret Restaurant in the village of Morrisville. Working alongside professional chefs, servers and bartenders, students will plan, prepare and serve a fine dining menu in an upscale facility. Students will be tasked with developing menu items from a variety of cuisines. Students will learn how to construct menus, pair wines with the menus, and present food products properly for service. Students will rotate through all positions in the restaurant to gain practical experience. Emphasis is placed on menu authenticity, proper management techniques as well as fiscal responsibility. Prerequisites: CUL 101, CUL 111, and FSAD 102 6 Credits Spring (1 lecture hour, 12 laboratory hours), spring semester