Contents

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.

Credits

4

Hours Weekly

10 hours weekly

Course Objectives

  1. Determine food cost for items prepared.
  2. Interpret the quality standards for a la carte food items.
  3. Organize work station for both set up and clean up.
  4. Prepare a la carte items using broiling, sautéing, roasting, and other combination methods.
  5. Prepare small sauces for food items.
  6. Work within allotted scheduled time in a multi-tasked work environment.

Course Objectives

  1. Determine food cost for items prepared.

    This objective is a course Goal Only

    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.

  2. Interpret the quality standards for a la carte food items.

    This objective is a course Goal Only

    Program Goal(s)

    Degree: Culinary Arts and Baking - A.A.S. Degree (Career)

    Maintain appropriate cost control, human resources, and financial management skills.

  3. Organize work station for both set up and clean up.

    This objective is a course Goal Only

    Program Goal(s)

    Degree: Culinary Arts and Baking - A.A.S. Degree (Career)

    Maintain industry and legal standards in reference to sanitation and safety.

  4. Prepare a la carte items using broiling, sautéing, roasting, and other combination methods.

    This objective is a course Goal Only

    Program Goal(s)

    Degree: Culinary Arts and Baking - A.A.S. Degree (Career)

    Perform satisfactory culinary and baking skills in an industry-accepted manner.

  5. Prepare small sauces for food items.

    This objective is a course Goal Only

    Program Goal(s)

    Degree: Culinary Arts and Baking - A.A.S. Degree (Career)

    Perform satisfactory culinary and baking skills in an industry-accepted manner.

  6. Work within allotted scheduled time in a multi-tasked work environment.

    This objective is a course Goal Only

    Program Goal(s)

    Degree: Culinary Arts and Baking - A.A.S. Degree (Career)

    Perform satisfactory culinary and baking skills in an industry-accepted manner.