CA8. 322 Advanced Cooking Management II
From the fundamental skills attained in Practicum I, II & III, students refine and advance their culinary skill to include a la carte, front line cookery, advanced baking and pastry, advanced garde manger and dining room management skills. Students are directly involved in running a working restaurant,giving them a realistic experience while honing work habits and awareness of production demands.
Prerequisite
Required: B or higher grade in CA 101 Culinary Arts Practicum I, CA 102 Culinary Arts Practicum II, and CA 103 Culinary Arts Practicum III. (Exceptions may be made on a case by case basis.)
Offered
Offered Winter only
Notes
Career Technical Education (CTE) Course
Outcomes
Upon successful completion of this course, students will be able to:
Reflect a work ethic equal to the high standards of the culinary profession. Understand and utilize necessary basic and advanced culinary theory. Use technical and creative skills to accomplish culinary tasks. Work with culinary team members and successfully interact with internal and external stakeholders.