CUL-103 Advanced Food Production
A study of menu engineering and development, costing/pricing, kitchen organization, timing, and mise en place which focuses on local farm food products and related cuisines. Progressing from Culinary Foundation II, students will research and present a detailed project which will focus on working in culinary teams to produce and present a themed dinner event. The student projects will include menu design and development, cost forecasting analysis, retail pricing, kitchen staff management, delegation and scheduling, preparation of a four course dinner reflective of local farm cuisine. Themed dinner events will be prepared and served to the public.
Prerequisite
CUL-102 or permission of instructor HSP-112 or permission of instructor HSP-118 or permission of instructor