CULN 2409 A la Carte

(3-12-0) 9 Credits UN

This course instructs students in the skills needed to operate in an a la carte kitchen. This course builds on the foundational skills taught in Introduction to Culinary Skills, and batch cookery taught in Culinary Production for Dining Facilities. During this course students rotate among a la carte stations to produce menu items from soup, salad and sandwich station; sauté/griddle station, fry station, grill station. In the a la carte setting, students further develop skills of organization, timing and sequencing, speed, efficiency, accuracy, and communication. In this course students also create an International Cuisine portfolio. The portfolio documents the student’s research, menu development and preparation of a specified number and variety of international meals, using advanced skills, instructor-prepared criteria, and evaluation processes.
Pre-requisite(s): CULN 1216 , C or Better in LFEN 83 or LFEN 93 or 18 better on ACT or Compass English 68+, or SAT English 430+ C or better in LFMA 83 or LFMA 93 or ACT score of 19 or better, or Compass Pre-Algebra score of 64+, or Compass Algebra score of 40+, or SAT Math score of 450+ Concurrency: CULN 2413 Co-requisite(s): None