CMGT 286 — A la Carte
Students will be involved in a directed study in an on-campus culinary dining facility. This course focuses on A la Carte or cooking-to-order concepts. Topics will include menu and recipe interpretation and conversions, organization of work stations, execution of appropriate cooking methods, plating, saucing, and garnishing principles. The course is designed to provide hands-on experience which incorporates theory and application under a guided environment. This course is performance based and team driven. It is fast paced, high impact, and requires decision making under pressure. This is quick fire line cooking.
Prerequisites: CMGT 150