CMGT 286 A la Carte
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. This course is performance based and team driven. It is fast paced, high impact, and requires decision making under pressure. This is quick fire line cooking.
Hours Weekly
10
Course Objectives
- Formulate a viable menu for a food service establishment and determine item pricing to ensure profitability.
- Operate the Dragon's Fire kitchen to provide public food service, adhering to all health regulations, efficiency, and cleanliness standards.
- Construct the essential management documents required for the effective operation of a food service business.
- Create a detailed business plan for a food service operation, including a comprehensive budget for necessary equipment and start-up costs.
- Produce food for the public that consistently meets required industry quality standards by integrating and applying prior culinary knowledge.
Course Objectives
- Formulate a viable menu for a food service establishment and determine item pricing to ensure profitability.
This objective is a course Goal Only
Learning Activity Artifact
Procedure for Assessing Student Learning
- Other (please fill out box below)
- Rubric for Restaurant operation project
Program Goal(s)
Degree: Culinary Arts and Baking - A.A.S. Degree (Career)
Function at the entry- to mid-level management position within culinary savory and baking kitchen settings in the hospitality field.
- Operate the Dragon's Fire kitchen to provide public food service, adhering to all health regulations, efficiency, and cleanliness standards.
This objective is a course Goal Only
Learning Activity Artifact
- Other (please fill out box below)
- Lab Activates
Procedure for Assessing Student Learning
- Other (please fill out box below)
- Course Specific Rubric
Program Goal(s)
Degree: Culinary Arts and Baking - A.A.S. Degree (Career)
Maintain appropriate cost control, human resources, and financial management skills.
- Construct the essential management documents required for the effective operation of a food service business.
This objective is a course Goal Only
Learning Activity Artifact
Procedure for Assessing Student Learning
- Other (please fill out box below)
- Rubric for Restaurant operation project
Program Goal(s)
Degree: Culinary Arts and Baking - A.A.S. Degree (Career)
Maintain industry and legal standards in reference to sanitation and safety.
- Create a detailed business plan for a food service operation, including a comprehensive budget for necessary equipment and start-up costs.
This objective is a course Goal Only
Learning Activity Artifact
Procedure for Assessing Student Learning
- Other (please fill out box below)
- Rubric for Restaurant operation project
Program Goal(s)
Degree: Culinary Arts and Baking - A.A.S. Degree (Career)
Perform satisfactory culinary and baking skills in an industry-accepted manner.
- Produce food for the public that consistently meets required industry quality standards by integrating and applying prior culinary knowledge.
This objective is a course Goal Only
Learning Activity Artifact
- Other (please fill out box below)
- Lab Activities
Procedure for Assessing Student Learning
- Other (please fill out box below)
- Course Specific Rubric
Program Goal(s)
Degree: Culinary Arts and Baking - A.A.S. Degree (Career)
Perform satisfactory culinary and baking skills in an industry-accepted manner.