CUL 230 Northwest à la carte Cookery

7 CR

This course provides students with an opportunity to apply the vast majority of the Culinary Arts curriculum as students rotate through several stations creating Northwest cuisine in the à la carte restaurant kitchen. Students are expected to manage the responsibilities in setting up and running an à la carte restaurant station including food preparation, planning sheets, organization, portion control, timing, temperature control, teamwork, communication, productivity and sanitary production skills. In addition, students will practice expeditor skills including coordinating and controlling the flow of finished menu items from the station chefs and working closely with student service staff and maître d’ positions. Students will study a variety of modern food sourcing topics including buying local, sustainability topics, organic food production, GMOs, irradiation and other staple food production methods.
Prerequisite(s): Successful completion of the first six quarters of the Culinary Arts curriculum with a C- or better in each course or Instructor permission.