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CUL 208 Food Production IV
Credit Hours: 6
Prerequisite: Grade of C or better in CUL 206 or concurrent enrollment in CUL 206 with instructor consent

Introduction to a casual dining restaurant with emphasis on the day-to-day operations of the kitchen. Students will be responsible for instituting menu items as developed by instructors, including recipes, descriptive menu copy, prep and fire lists, station and plate diagrams, (all in a timely fashion!), and eventually be responsible for creating final menu items to be portion of their final grade. Cooking and organizational skills are practiced within the changes of a contemporary market menu based upon industry standards, with emphasis placed on skills acquired (or not acquired) in the previous production class. Emphasis is placed not only on individual skills, but also upon reacting within the team concept. (1.2) Proficiency Credit Available (2 EILST) Pass/No Credit Not Available

CUL 208 Food Production
Credit Hours: 6
Prerequisite: Grade of C or better in CUL 206 or CUL 207 or concurrent enrollment in CUL 207 with instructor consent

This class introduces the student to an ala carte restaurant with emphasis on the day-to-day operations of the kitchen. The student will be able to interpret menus and recipes, calculate quantities, assemble food and equipment materials and employ appropriate cooking, plating and saucing principles. The student will also be able to identify and correct cooking errors, organize work stations for productive performance and serve as a member of a team. The restaurant is designed to provide students with valuable real world experience in contemporary dining food production incorporating American cooking techniques. Students will be able to identify various allergens common in modern dining situations, as well as varied lifestyle choices demanded by the dining public. Students will apply skills from previous production classes and eventually be responsible for creating and preparing a final practical menu to be served to the dining public. (1.2) Proficiency Credit Not Available Pass/No Credit Not Available

 
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