CA 261 - A La Carte II

Credits: 12
LAB hours per week: 24
Students refine their skills in a fully functioning restaurant. They implement a “Field to Fork” food service concept and gain experience applying a la carte cooking techniques for the execution of a “Bistro-Style” menu.
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.
Employ in-house dining techniques focusing on industry trends with regards to ingredients, cooking techniques, and plating aesthetics.
Create a database for a la carte 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 production environment
Product knowledge
Recipe development & costing
Ordering and receiving product
Mise-en-place organization
Dietary restrictions
Social media and food photography
Customer service
Kitchen flow for service
Order/Fire system
Inventory control
Multiple station execution

Course Attribute(s): None