CA 263 - A La Carte III (Fine Dining)

Credits: 12
LAB hours per week: 24
Students refine their restaurant operations skills for implementation of a fine dining experience. They apply a “Field to Fork” food service concept, basic skills and a la carte cooking techniques for the execution of a multi-course, fine dining menu.
Course Outcomes:

Research a “Field to Fork” food service concept.
Perform menu engineering with consideration of a global food philosophy.
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.
Analyze current trends and concepts with a focus on plant-based cuisine.
Create a database for fine-dining menu 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
Recipe development & costing
Ordering and receiving product
Menu development as a food philosophy
Global food trends
Dietary restrictions
Social media and food photography
Customer service
Kitchen flow for service
Order/Fire system
Inventory control
Multiple station execution