Bistro – at the Carmel Inn

Get hands-on experience without leaving the campus. Bistro is a class project that uses a student-managed restaurant to learn about front and back of the house in a hands-on environment. From the ambiance to the menu, students make all the crucial decisions pertaining to the restaurant and its service.
	Students rotate serving in leadership roles, preparing different items on the menu and serving community members who are lucky enough to obtain a seat. They may gain experience as the sous chef, pastry chef, maitre d’, host, executive chef and servers. Culinary students concurrently enroll in CULA 223 — Principles of Food and Beverage Service; CULA 225 — A La Carte I.