CHEF 1214 Ala Carte Cooking

A course in a la carte or "cooking to order" concepts. Topics include menu and recipe interpretation and conversion, organization of work station, employment of appropriate cooking methods, plating, and saucing principles.

Credits

2:1:4

Offered

Fall

Outcomes

1. Organize work stations for a la carte cooking service
2. Prepare a la carte orders using broiling, sautéing, and roasting processes
3. Prepare short sauces
4. Display quality standards and time management for a la carte food items
5. Summarize food costs