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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 does not fulfill a General Education requirement. | ||
| DESCRIPTION: | The capstone course for students in Culinary Arts. Weekly luncheons are planned and prepared for the public. | ||
| TAUGHT: | Winter | ||
| CONTENT AND TOPICS: | Menu development and implementation; Kitchen organization, management, and production; Food Presentation; Dining room organization and layout; Product costing, purchasing, and production. |
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| GOALS AND 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. |
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| REQUIREMENTS: | Portfolio/Journal; Competencies; 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 students’ projects. | ||
| PREREQUISITES: | Culinary Arts Major | ||
| OTHER: | |||
| EFFECTIVE DATE: | August 2002 | ||