Introduction to a la Carte Cooking

Catalog description

Introduction to à la Carte Cooking introduces standard workstation organization used to execute food preparation for à la carte cooking service. Topics include menu and recipe interpretation and conversion, expedient cooking methods, plating design, and saucing principles. Students will prepare à la carte orders using various cooking methods and summarize food costs of composed plated meals. Coursework will follow standards outlined by the American Culinary Federation Certified Sous Chef certification.