CLR 229 - Culinary Retail Kitchen

 
Description
In this course students work collaboratively to plan and prepare food served to the public in a retail setting.  Correct application of culinary skills, plate presentation, organization and timing in producing menu items are stressed.  Students will improve their cooking skills and techniques to aid their progress to a career in a commercial kitchen.  Program uniform and knife kit are required for this course.  Students are expected to be well groomed in compliance with standards of  sanitation.

1. Practice the principles of kitchen safety and sanitation.
2. Compose a luncheon menu.
3. Write a food requisition.
4. Create a standardized recipe.
5. Prepare menu items, following standardized recipes.
6. Construct a culinary portfolio.

1. Menu development.
2. Food requisition.
3. Menu production.
4. Principles of service.
5. Culinary journal and portfolio.

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