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Dining RoomsAny executive chef who manages or owns a successful establishment needs to know the fundamentals of dining service. Unlike programs at places that are just cooking schools, our integrated curriculum teaches you the larger relationship between back-of-the-house food preparation and dining.
You'll get hands-on experience with front-of-the-house knowledge, service and sanitation skills to set you apart from competition and help you realize your long-term professional goals. Our 2 dining rooms in Denver are designed to teach you various table service principles, using the nuances of American, French and even Russian service. From the upscale, contemporary Dick Saunbeurs bistro, to the gorgeous, rustic Colorado Room — outfitted with warm woods, brass and an enormous field-stone fireplace — you'll learn such advanced techniques as table-side cooking and dessert preparation, filleting, as well as advanced wine and beverage service. Back to Denver Facilities |
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