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Sep 07, 2024
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2023-2024 WWCC College Catalog [ARCHIVED CATALOG]
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CA 260 - A La Carte I Credits: 12 LAB hours per week: 24 Students gain real industry experience honing their skills in a fully functioning restaurant. They will implement a “Field to Fork” food service concept to develop basic skills and apply a la carte cooking techniques for the execution of grab-n-go, curbside pick-up, and meal kits food orders. Course Outcomes:
- 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.
Course Topics:
- Leadership and management in a production environment
- Product knowledge
- Ordering and receiving product
- Mise-en-place organization
- Packing food “to go”
- Customer service
- Kitchen flow for service
- Order/Fire system
- Inventory control
- Multiple station execution
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