CA8. 321 Advanced Cooking Management I
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: Grade of B or higher 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.)
Prerequisite
Prerequisite: Grade of B or higher 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.)
Notes
Career Technical Education (CTE) Course
Outcomes
Upon successful completion of this course, students will be able to:
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.