CA 261 - A La Carte II

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. Employ in-house dining techniques focusing on industry trends with regards to ingredients, cooking techniques, and plating aesthetics.
6. Create a database for a la carte menu 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 production environment
2. Product knowledge
3. Recipe development & costing
4. Ordering and receiving product
5. Mise-en-place organization
6. Dietary restrictions
7. Social media and food photography
8. Customer service
9. Kitchen flow for service
10. Order/Fire system
11. Inventory control
12. Multiple station execution

• Fall