CUL 230 A’ la carte Cookery

8 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, GMO’s, irradiation and other staple food production methods. Practical final test is designed to assess the student’s overall knowledge and skill level at the completion of all curriculum requirements. Students will research, plan, and prepare a three-course gastronomique menu (prix fixe) for guests using diverse techniques, ingredients and flavors. The menu should show a common theme throughout the course work. 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 220, CUL 224, CUL 226, and CUL 228, all with a C- or higher.
Completion Of or Concurrent Enrollment In: CUL 232 and CUL 236 with a C- or higher or concurrent enrollment in CUL 232 and CUL 236.