CA 260 - A La Carte I

• Research a “Field to Fork” food service concept.
• Perform menu engineering with consideration of seasonality, price point, and the demographic of guests.
• Develop recipes, communicate ingredient needs, and prepare production stations to support the menu of a functioning food service operation.
• Utilize local, sustainable ingredients efficiently within a food cost management system.
• Design accurate and appealing packaging and labelling for grab-n-go, curbside pick-up, and meal kit orders.
• Create a database for recipe development.
• Apply food safety and sanitation procedures and policies in compliance with the local health department.
• Demonstrate teamwork, time-management, and decision-making skills required in a production environment.

1. Leadership and management in a production environment
2. Product knowledge
3. Ordering and receiving product
4. Mise-en-place organization
5. Packing food “to go”
6. Customer service
7. Kitchen flow for service
8. Order/Fire system
9. Inventory control
10. Multiple station execution