Students rotate through kitchen, dining room, and bakery lab positions on a weekly basis usually in a supervisory position. Advanced and sophisticated classical culinary preparation, following the principles and techniques of Auguste Escoffier. Emphasis is on French cuisine. 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.