CA8. 323 Restaurant & Food Truck Management III

From the fundamental skills attained in CA 101, 102 and 103, 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.

Credits

Prerequisite

Prerequisite: CA8. 322 Restaurant & Food Truck Management II. Required: B or higher grade in CA 101 Intro to Culinary Arts, CA 102 Patisserie & Baking, and CA 103 Menu Development & Tournant Cooking. (Exceptions may be made on a case by case basis.)

Notes

Career Technical Education (CTE) Course

Outcomes

Demonstrate advanced culinary skill and technique to include ala carte line cookery, advanced baking and pastry, advanced garde manger, and personnel management, and time management and organization skills. Demonstrate a work ethic equal to the high standards of the culinary profession. Demonstrate the ability to work within a culinary team and communicate effectively.