Bistro Cookery and Intro to Dining Room Service

Catalog description

in Culn 120, and “C” or better in Culn 170 Provides the application and reinforcement of basic concepts, skills, and techniques introduced in Culn 120 (Fundamentals of Cookery) to the operation of a bistro style dining service with an emphasis on fresh, locally produced foods prepared in a healthful and attractive manner. Menu will be designed utilizing a “Farm to Table” concept and scratch cookery. Recipe standardization and conversion, mise en place of correct quantity, freshness, and completeness will be stressed. Introduction to dining room service, Garde Manger and a la minute (cooked to order) cookery will be utilized for this course. Teamwork, personal and station organization, consistency, and patron satisfaction are cultivated. (2 lec hrs., 12 lab hrs.)