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Kitchen Management
KITCHEN MGMT
CLASS CODE: CA 281 CREDITS:  3 FEE:  $40.00
DIVISION: EDUCATION & HUMAN DEVELOPMENT
DEPARTMENT: HOME & FAMILY EDUCATION
GENERAL EDUCATION: This course fulfills a General Education - no GECode requirement.

CATALOG DESCRIPTION: The capstone course for students in Culinary Arts. Weekly luncheons are planned and prepared for the public.
DESCRIPTION: The capstone course for students planning to work in food service. Weekly luncheons are planned and prepared for the public.
TOPICS: Menu development and implementation; Kitchen organization, management, and production; Food Presentation; Dining room organization and layout;
Product costing, purchasing, and production.

OBJECTIVES: 1.Demonstrate the process of recipe yield adjustment.
2. Demonstrate the process of recipe costing.
3. Outline the supervisor's role in decision-making, problem solving and delegation of duties.
4. Plan a buffet menu including proper portioning and presentation and supervise the production of the buffet menu.
5. Create a dining room layout plan.
6. Understand the various regional cuisines of the United States.
7. Write a food requisition order.
8. Use modern technology (computer, ect.) to perform basic food service calculations.
REQUIREMENTS: Final Exam; Student Luncheon Project--Students will plan, organize and implement a menu which is served to the public. Students are in charge of all aspects of the event from Front-of-the-House to Back-of-the-House operations; Student Participation--Students are required to participate fully in the production phases of other studentsí projects.
PREREQUISITES: Culinary Arts Major
OTHER:
EFFECTIVE DATE: August 2002