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 100, HMGT 101, and CMGT 230 OR HMGT 220

Hours Weekly

3 hours lab weekly

Course Objectives

1. 1. Determine food cost for items prepared.
2. 2. Interpret the quality standards for a la carte food items.
3. 3. Organize work station.
4. 4. Prepare a la carte items using broiling, sautéing, roasting, and other combination methods.
5. 5. Prepare small sauces for food items.
6. 6. Work with a minimum of time and wasted movement.

Course Objectives

1. 1. Determine food cost for items prepared.
2. 2. Interpret the quality standards for a la carte food items.
3. 3. Organize work station.
4. 4. Prepare a la carte items using broiling, sautéing, roasting, and other combination methods.
5. 5. Prepare small sauces for food items.
6. 6. Work with a minimum of time and wasted movement.