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Master
Course Outline
CA 261
A la Carte Cooking
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| Credits: 8 |
Clock Hours per Quarter: 140
AA Discipline:
Lecture Hours:20
Lab Hours:120
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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.
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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.
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Syllabi
Listing
See ALL Quarters
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Year
Quarter
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Instructor |
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There
are no syllabi listed at this time
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Two Year Projected Schedule
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One* |
Year
Two** |
Fall |
Winter |
Spring |
Summer |
Mini |
Fall |
Winter |
Spring |
Summer |
Mini |
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*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.
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