CA 260 - A La Carte I (Pick-Up)

1. Research a “Field to Fork” food service concept.
2. Perform menu engineering with consideration of seasonality, price point, and the demographic of guests.
3. Develop recipes, communicate ingredient needs, and prepare production stations to support the menu of a functioning food service operation.
4. Utilize local, sustainable ingredients efficiently within a food cost management system.
5. Design accurate and appealing packaging and labelling for grab-n-go, curbside pick-up, and meal kit orders.
6. Create a database for recipe development.
7. Apply food safety and sanitation procedures and policies in compliance with the local health department.
8. 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

• Summer