CA 263 - A La Carte III (Fine Dining)

1. Research a “Field to Fork” food service concept. 
2. Perform menu engineering with consideration of a global food philosophy.
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. Analyze current trends and concepts with a focus on plant-based cuisine.
6. Create a database for fine-dining 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 a production environment
2. Product knowledge
3. Recipe development & costing
4. Ordering and receiving product
5. Menu development as a food philosophy
6. Global food trends
7. Dietary restrictions
8. Social media and food photography
9. Customer service
10. Kitchen flow for service
11. Order/Fire system
12. Inventory control
13. Multiple station execution

• Winter