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Master Course Outline
CA 261
A la Carte Cooking


Credits: 8
Clock Hours per Quarter: 140

AA Discipline:

Lecture Hours:20    Lab Hours:120


Description
Develop basic skills and apply the principles of a la carte cooking for the restaurant. Students will create the menu, order food products to budget, prepare par levels of products to support menu of functioning restaurant. They will work through each station in the kitchen through the course.
Prerequisite: CA 120. Co-requisite: CA 260 & CA 262.

Intended Learning Outcomes
  • Identify the various stations of the restaurant kitchen.
  • Demonstrate knowledge of the impact of menu engineering.
  • Execute the timing of orders to guests specifications.
  • Demonstrate knowledge of proper plating skills.
  • Demonstrate the use of season food products in menu design.
  • Calculate actual food cost of menu in comparison to sales and inventory.

  • Course Topics
  • Stations of Saute, Grill, Fry, Expeditor, Prep, Pantry and Desserts.
  • Understanding kitchen flow for service.
  • Order/Fire systems.
  • Adjusting to menu matrix of sales.
  • Back up versus service recipes.
  • Understanding Ideal Food Cost and Perpetual inventories.

  • Syllabi Listing See ALL Quarters
    There are no syllabi listed at this time
    Course
    Year Quarter
    Item
    Instructor  


    Two Year Projected Schedule

    Year One* Year Two**
    Fall
    Winter
    Spring
    Summer
    Mini 
    Fall
    Winter
    Spring
    Summer
    Mini
     
    X
     
    X
     
     
    X
     
    X
     

    *If fall quarter starts on an odd year (2003, 2005, etc.), it's Year One.
    **
    If fall quarter starts on an even year (2002, 2004, etc.), it's Year Two.