CUL 230 Northwest à la carte Cookery

8 CR

This course provides students with an opportunity to apply the vast majority of the culinary curriculum as students rotate through several stations creating Northwest cuisine in the a’ la carte restaurant kitchen. Students are expected to manage the responsibilities of 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 production skills. In addition, students will practice expediter 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, GMO’s, irradiation and other staple food production methods. Practical final assessment requires students to research, plan, and prepare a three-course gastronomique menu (prix fixe) for guests using diverse techniques, ingredients and flavors. Students will prepare a formal menu using assigned optional proteins and common market list of food products, while employing yield analysis, planning and leadership throughout the examination process.
Prerequisite(s): CUL 142, CUL 220, CUL 224, CUL 226, and CUL 228 all with a C- or higher OR Instructor permission.