Jul 06, 2020  
2016-2017 Bellingham Technical College Catalog 
    
2016-2017 Bellingham Technical College Catalog [ARCHIVED CATALOG]

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CUL 230 Northwest a’ la carte Cookery

9 CR
This course provides students with an opportunity to apply the vast majority of the culinary arts curriculum as they rotate through several stations creating Northwest cuisine in the a’ la carte restaurant kitchen. Students will become familiar with the theory of and lab responsibilities involved in setting up and running an a’ la carte restaurant station including food preparation, planning sheets, organization, portion control, timing, temperature control, teamwork, communication, productivity, and sanitary/safety production skills. In addition students supervise first-year students commis, practice expeditor skills including coordinating and controlling the flow of finished menu items from the station chefs, while working closely with student service staff and maitre d’ positions.
Prerequisite(s): CUL 110 , CUL 112 , CUL 114 , CUL 116 , CUL 118 , CUL 120 , CUL 122 , CUL 124 , CUL 140 , CUL 142 , CUL 144 , CUL 150  or CUL 152 , CUL 220 , CUL 222 , CUL 224 , PST 202 , PST 204 , PST 206 , PST 208  with a “C-” or better.



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