Culinary Foundations 3

Catalog description

This course introduces students to the challenges of a la carte restaurant production. Multi-course menus are prepared and students engage with the entire process from a customer's food order being received to the meal being delivered to the table. Special emphasis is given to proper mise en place, al a minute cooking, cooking methods, service timing, and plating. Both individual and team production mise en place are given primary emphasis. Students will take a practical assessment to demonstrate proficiency with production skills. Additional expenses may include supplies, equipment, and/or uniforms.