CA8. 322 Advanced Cooking Management II

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: CA 8.321 Advanced Cooking Management I with a grade of "C" or better. Required: B or higher grade 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.)

Credits

Offered

Offered Winter only

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.