CUL 200 : Comprehensive Kitchen Operations for the Restaurant Industry

Transcript title

Kitchen Operations/Elevation

Credits

5

Grade mode

Standard letter grades

Contact hours total

110

Lecture hours

20

Lab hours

90

Prerequisites

CUL 140 or BAK 140.

Recommended preparation

Culinary Arts Majors

Description

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.

Learning outcomes

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

Content outline

A la carte food service
Menu and recipe review
Professionalism
Safety and sanitation
Organization
Point Of Sale (POS) systems
Restaurant timing
Restaurant hot and cold line setup
Meal consistency
Server interaction
Waste management in a kitchen
Staff management
Labor Cost

Required materials

Requires uniform and culinary arts tool kit available at the COCC Bookstore.

Grading methods

Grades will be determined by daily competency based applied learning activities, midterm, and final exams.

Outside of
expected

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