CMGT 220 A la Carte Production

Students will be involved in a directed study in an on-campus culinary dining facility. This course focuses on a la carte or cooking-to-order concepts. Topics will include menu and recipe interpretation and conversions, organization of work stations, execution of appropriate cooking methods, plating, saucing, and garnishing principles. The course is designed to provide hands-on experience which incorporates theory and application under a guided environment.

Credits

1

Prerequisite

CMGT 215 or CMGT 230

Hours Weekly

3 hours lab weekly

Course Objectives

1. Calculate food cost for menu items.
2. Prepare and evaluate the quality standards of A la Carte items.
3. Operate work stations in accordance to industry, classroom, and menu standards.
4. Prepare a la carte items using a variety of accepted fundamental cooking techniques.
5. Analyze menu production needs and produce a requisition for such products; receive, store, and fabricate requisitioned items.

Course Objectives

1. Calculate food cost for menu items.

   This objective is a course Goal Only

2. Prepare and evaluate the quality standards of A la Carte items.

   This objective is a course Goal Only

3. Operate work stations in accordance to industry, classroom, and menu standards.

   This objective is a course Goal Only

4. Prepare a la carte items using a variety of accepted fundamental cooking techniques.

   This objective is a course Goal Only

5. Analyze menu production needs and produce a requisition for such products; receive, store, and fabricate requisitioned items.

   This objective is a course Goal Only