CUL 200 : Comprehensive Kitchen Operations for the Restaurant Industry
Standard letter grades
Contact hours total
Culinary Arts Majors
Learn to prepare modern and seasonal dishes in a restaurant setting putting previously learned skills into practice in the college's dining room. Emphasis on cooking techniques and ingredients used in contemporary and classical cuisines and cover planning and ordering for production, station organization, preparation and plating, timing, palate development and other production realities of a restaurant.
1.Demonstrate skills in menu and recipe interpretation and conversion, employment of appropriate cooking methods, plating, and saucing principles
2.Prepare a la carte orders using various cooking principles
3.Set up work stations for a la carte cooking service
4.Interpret the quality standards for a la carte food items and summarize food costs
5.Recognize the language and timing challenges of multiple cook station food production
A la carte food service
Menu and recipe review
Safety and sanitation
Point Of Sale (POS) systems
Restaurant hot and cold line setup
Waste management in a kitchen
Requires uniform and culinary arts tool kit available at the COCC Bookstore.
Grades will be determined by daily competency based applied learning activities, midterm, and final exams.