Put the culinary arts Bistro back on your dining options list.
Opening this Friday, the first semester Bistro and the second semester Fine Dining Series give culinary arts students experience working in different restaurant settings.
Bistro
Open 11:45 a.m.–1:30 p.m. on Fridays, Bistro gives student chefs experience with short-order line cooking. Guests order at the counter then either eat in the culinary arts dining room or take their food to go.
Vegetarian and gluten-free options are always available, and dishes can be adapted to meet other dietary needs.
In addition to cooking experience, the Bistro allows students to practice their business skills. The class must plan and prepare the upcoming week’s menu and then evaluate the popularity and profit of that menu. Students also learn how to manage their inventory and how to ensure their customers’ overall experience is enjoyable.
Fine Dining Series
The Fine Dining Series is the culinary highlight of second semester. Dinners begin at 5:30 p.m. on select Friday evenings. The experience is similar to what you might find in a higher-end restaurant, yet the cost is only $20 per person.
Each six-course meal in the series highlights a different ethnic cuisine. Past dinners have featured French, Italian and Greek food, giving student chefs experience creating a wide variety of dishes.
As with Bistro, student chefs will accommodate special dietary needs. Be sure to inform your server or host of any dietary restrictions.
See Also: Faculty Spotlight: Rob Hansen
Cooking the Books
Both classes require students not only to prepare food to customers’ order but also to develop and execute a business plan and to market the business. According to Dave Miller, pastry chef and culinary arts instructor, “Thinking like an entrepreneur/business person is also a part of (the experience).”
The Bistro and the Fine Dining Series provide valuable real-world experience for culinary students. Says program director Chef Rob Hansen, “While no classroom activity can fully replicate a restaurant kitchen experience, the lessons that our students learn while actively participating in these real-life cooking scenarios help them hone their cooking and organizational skills as well as underscore the need for a ‘sense of urgency’ in their work.”
