Students prepare a complete menu with special consideration of cooking techniques, timing, and presentation. History and terms relative to classical foods and menus are discussed. Students plan, prepare, and serve a graduation dinner. Daily hands-on lab experience affords students an opportunity to practice theory gained in lecture classes. Students rotate through kitchen, dining room, and bakery lab positions on a weekly basis in a supervisory position.
Emphasis is given to fine-tuning basic competencies learned in previous courses.
These competencies are used in the preparation of A La Carte menu items. Production of the highest quality product through proper techniques, presentation, and service is stressed. Techniques are practiced in the production of puff pastry, cakes, and specialty breads, and pastries. A variety of desserts are prepared. Control systems development is reviewed.