A la Carte

Catalog description

This course instructs students in the skills needed to operate in an a la carte kitchen. This course builds on the foundational skills taught in Introduction to Culinary Skills , and batch cookery taught in Culinary Production for Dining Facilities . During this course students rotate among a la carte stations to produce menu items from soup, salad and sandwich station; sauté/griddle station, fry station, grill station. In the a la carte setting, students further develop skills of organization, timing and sequencing, speed, efficiency, accuracy, and communication. In this course students also create an International Cuisine portfolio. The portfolio documents the student’s research, menu development and preparation of a specified number and variety of international meals, using advanced skills, instructor-prepared criteria, and evaluation processes. Pre-requisite(s): CULN 1219 Concurrency: CULN 2413 Co-requisite(s): None