Jun 21, 2024  
SFCC Catalog 2021-2022 
SFCC Catalog 2021-2022 [ARCHIVED CATALOG]

Add to Portfolio (opens a new window)

CULA 251 - Restaurant Concept

Credits: 4

This is a capstone class designed to demonstrate the students’ competencies gained throughout the previous three semesters of study. After a lecture component in restaurant start up and design, students complete a mid-year project in which they design a new business concept, including location, floor plan, equipment purchases, legal and tax matters and menu design. They write a restaurant menu, a marketing plan and a business plan that includes financial statements and projected budgets for the first year of operation. The second part of the class is a practicum in which each student presents a four-course meal from the menu in their business plan. This part of the class gives the student hands-on practice in management and supervision skills, as well as in large-quantity banquet production.

Prerequisite(s): CULA 151  or ENGL 1110 .
Offered: Summer.
Two lecture hours, four lab hours.

Add to Portfolio (opens a new window)