Course Outline of Record

Item	Value
Eff Term	Fall 2026
Curriculum Committee Approval Date	2/25/2026
Top Code	130710 - Restaurant and Food Services and Management (CTE)
Units	2 Total Units (Lecture Units 0.5;  Lab/Other Units 1.5)
Hours	90 Total Hours (Lecture Hours 9; Lab Hours 81)
Total Outside of Class Hours	18
Total Student Learning Hours	108
Course Credit Status	Credit: Degree Applicable (D)
Material Fee	Yes
Basic Skills	Not Basic Skills (N)
Repeatable	No
Open Entry/Open Exit	No
Grading Policy	Standard Letter (S)

Course Description

This course refines students’ front-of-house skills through the operation of the Captain’s Table fine-dining restaurant. Each week, students execute formal à la carte service while rotating through leadership and service roles, emphasizing precision, professionalism, and guest communication. Training covers sanitation, reservation systems, timing, table setting, and point-of-sale procedures. Students also gain beverage management skills, including responsible alcohol service, online hospitality certificate courses, beverage-food pairing, and zero-proof mocktail development, while integrating sustainability and management principles. PREREQUISITE: FBM A190. Transfer Credit: CSU.

Course Level Student Learning Outcome(s)

1. 1. Execute fine-dining front-of-house operations using correct service techniques, sanitation standards, and guest-focused professionalism in a live à la carte environment.
2. Demonstrate mastery of responsible beverage service by applying local, state, and federal alcohol laws, beverage pairing, and zero-proof mocktail development.
3. Evaluate management and supervisory practices in foodservice operations and design strategies to improve quality service, teamwork, and sustainability through continuous improvement.

Course Objectives

• Apply advanced fine-dining service techniques, timing, and formal etiquette in a professional restaurant setting.
• Lead front-of-house teams through effective communication, delegation, and problem solving during live service.
• Manage reservation, POS, and payment systems accurately and efficiently.
• Identify and uphold sanitation, safety, and allergen-management protocols.
• Develop and assess quality customer-service programs and continuous-improvement systems.
• Explain and analyze responsible alcohol service, recognizing intoxication levels and intervention strategies.
• Identify and describe the basic production of fermented and distilled beverages, and discuss wines by grape, region, and process.
• Identify equipment and glassware used for beverage preparation and service; prepare and serve zero-proof mocktails.
• Analyze the relationship between food and beverage pairing, product mix, and profitability.
• Apply sustainability principles to minimize waste and enhance ethical service practices.
• Evaluate management and supervisory practices in foodservice operations and reflect on leadership and continuous improvement.
• Demonstrate professionalism to enhance guest experience and operational excellence.

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Lecture Content

Lab Content

Method(s) of Instruction

• Lecture (02)
• Lab (04)

Instructional Techniques

Lecture, lab, demonstration, research

Reading Assignments

1.5 hours per week - Reading from textbook and other sources provided by the instructor.

Writing Assignments

1 hours per week - Written assignments, discussion boards

Out-of-class Assignments

2.5 hours per week - Written homework, research, quizzes, discussion boards

Study Non-Contact Hours Recommended

18

Methods of Student Evaluation

• Short Quizzes
• Written Assignments
• Report
• Projects (Individual/Group)
• Problem Solving Exercises
• Oral Presentations
• Skills Demonstration

Demonstration of Critical Thinking

Student evaluation is based on participation, lab performance, quizzes, homework, and exams

Required Writing, Problem Solving, Skills Demonstration

Written assignments, troubleshooting guest issues, practical application of acquired skills in live lab setting

Resources Subscreen

• Manual: Alexandra Yates and Eric Cohen. Captain's Table Training Manual. N/A (2026).

Eligible Discipline(s)

• Culinary arts/food technology (food service, meat cutting, baking, waiter/waitressing, bartending): Any bachelor’s degree and two years of professional experience, or any associate degree and six years of professional experience.
• Restaurant management: Any bachelor’s degree and two years of professional experience, or any associate degree and six years of professional experience.