Donald Kasten
| Chef Donald Kasten: Instructor Joined the John Folse Culinary Institute Faculty: August 2005 |
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| Professional dining room service is vital to the success of any restaurant and is an essential component of the culinary arts program at Nicholls State University. It is also the passion of Chef Don Kasten. In his classes, students learn to deliver first rate front-of-the-house service, exceeding expectations of guests. From ambiance, sanitation, and tablesetting, to menu presentation, order-taking, and wine service, students gain practical hands-on experience. |  Chef Kasten enjoys sharing his personal experiences in front-of-the-house service with his students, taking the mystery out of successful dining room management.Originally from Michigan, Donald Kasten earned an Associate degree in Culinary Arts as well as an Associate degree in Culinary Management from Grand Rapids Community College, then received his Bachelors degree in Culinary Arts from Nicholls. |
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| Classes Taught CULA 223 — Principles of Food and Beverage Service CULA 230 — Garde Manger CULA 338 — Foodservice Inventory Selection, Procurement and Control CULA 351 — Beverage Operations CULA 499 — Independent Study in Culinary ArtsStudent Knowledge Bowl Team Coach Recruitment/Retention/Regalia Committee Representative Dining Room and Service Specialist Jubilee Dinner Coordinator Bistro Instructor Culinary Career Day Coordinator Academic Advisor United Way Campaign Representative Bite of the Arts Gala Service Coordinator DVC Dinner Service Coordinator Flavors of the Bayou Wine Dinner Service Coordinator Contact Chef Kasten: don.kasten@nicholls.edu |
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