CA 115 - Table Service

Students study service etiquette, dining room management, and guest relations. Students gain expertise in delivering premium coffee and tea service. 

CA 115 is a hands-on skill-building classroom where students demonstrate exceptional food, beverage, and customer service through lectures and experiential activities. This course helps students understand how to examine methods designed to improve service operations and provide quality customer service within the foodservice industry.

1. Demonstrate good personal hygiene and health habits in a laboratory setting, including hand washing [demonstrated through quizzes]. [ACFEF Section 2 - Sanitation and Safety, (3)]
2. Outline the requirements for proper receiving and storage of both raw and prepared foods [demonstrated through quizzes]. [ACFEF Section 2 - Sanitation and Safety, (4)]
3. Identify proper methods of waste disposal and recycling [demonstrated through quizzes]. [ACFEF Section 2 - Sanitation and Safety, (9)]
4. Demonstrate appropriate emergency policies for kitchen and dining room injuries [demonstrated through quizzes]. [ACFEF Section 2 - Sanitation and Safety, (10)]
5. Describe appropriate types and use of fire extinguishers used in the food service area [demonstrated through quizzes]. [ACFEF Section 2 - Sanitation and Safety, (12)]
6. Explain the design principles and layout of a modern buffet, incorporating sanitation and off-premise catering challenges when feeding quantity foods [demonstrated through essay exams]. [ACFEF Section 5 - Garde Manger, (3)]
7. Describe, identify, and evaluate the various categories of cheese and include several types and names of cheese associated with each category [demonstrated through workbooks/worksheets]. [ACFEF Section 5 - Garde Manger, (11a)]
   1. Identify the largest cheese-producing areas of the United States and other parts of the world [demonstrated through multiple choice quizzes]. [ACFEF Section 5 - Garde Manger, (11b)]
   2. Describe how best to use various types of cheese and utilize cheese in a recipe [demonstrated through individual projects/presentations]. [ACFEF Section 5 - Garde Manger, (11c)]
   3. Assess and evaluate the quality of items produced [demonstrated through individual projects/presentations]. [ACFEF Section 5 - Garde Manger, (11d)]
8. Identify and discuss the presentation and service of non-alcoholic beverages, including coffee and tea [demonstrated through practical exam].  [ACFEF Section 6 - Beverage Management, (5)]
9. Identify equipment and glassware used for beverage preparation and service [demonstrated through final practical exam]. [ACFEF Section 6 - Beverage Management, (6)]
10. Identify common food allergies and determine appropriate substitutions. (i.e., gluten, sugar, lactose-free) [demonstrated through essay exams]. [ACFEF Section 9 - Nutrition,(5)]
11. Describe the mechanics of proper table service as it pertains to American, English, Russian, French, and buffet service [demonstrated through written response exams]. [ACFEF Section 10 - Dining Room Service, (1)]
12. Explain the importance of communication between the front and back of the house employees [demonstrated through written response exams]. [ACFEF Section 10 - Dining Room Service, (2)]
13. Describe the various functions of dining service personnel [demonstrated through written response exams]. [ACFEF Section 10 - Dining Room Service, (3)]
14. Perform the duties associated with a front and back server [demonstrated through observation/checklists]. [ACFEF Section 10 - Dining Room Service, (4)]
15. Develop a guest service process when handling difficult guest situations, including accommodating the disabled [demonstrated through written tests]. [ACFEF Section 10 - Dining Room Service, (6)]
16. Explain the importance of using proper automated procedures when processing guest checks (including POS, Square, and Google) [demonstrated through observation/checklists]. [ACFEF Section 10 - Dining Room Service, (8)]

1. Week 1
   1. Discuss subject matter, grading, attendance, expectations, requirements, and dress code. Assign lockers and POS codes.
   2. Telephone skills and using reservation and POS systems.
   3. Excellent service
   4. Uniform fitting
   5. Introduction to menus, floor plan, table, and seat numbers, silverware identification
   6. Demonstrate espresso machine, pour over coffee, tea service
   7. Napkin folding
2. Week 2
   1. Go over weekly homework/projects
   2. Test 1, floor plan quiz, silverware identification quiz
   3. Heritage opens
   4. Review first day
   5. Tea lecture and tasting
3. Week 3
   1. Tea tasting (continued)
   2. Styles of Service lecture (American, Family, French, English, Butler, Russian)
4. Week 4
   1. Coffee lecture
   2. Coffee tastings (washed and natural)
   3. Coffee experiment (under and over-extracted, coarse grind, lukewarm water)
   4. Test 2 (tea, history of dining, management, service, and business)
5. Week 5
   1. Tour to Ferris Coffee & Nut
   2. Cheese lecture
   3. Cheese tastings
6. Week 6
   1. Multi-course lecture and demonstration
   2. Multi-course exercise
7. Week 7
   1. Tour to the Gabriel Group
   2. Tableside demonstration
   3. Project presentations
   4. Practical exam (pour-over coffee, espresso, multi-course meal set up, napkins)
   5. Test 3 (coffee, styles of service, banquets, cheese) 

Team/Group Work: 15-25%

Practical Performance: 25-45%

Guided Research: 5-10%

Audio Visual: 0-5%
Mandatory Course Components:
Secchia Institute for Culinary Education Departmental Sign-Off Sheets:

• Applicable Health Forms
• Equipment Safety Checklist
• Photo Release
• Attendance Policy
• Grooming Policy
• Student Handbook

• Quizzes
• Multiple Choice Quizzes
• Essay Exams
• Written Response Exams
• Written Tests
• Workbooks/Worksheets
• Individual Projects/Presentations
• Observation/Checklists
• Practical Exam
• Final Practical Exam