Credits:
7
Prerequisites:
This integral course builds on students’ culinary experience by giving them greater responsibility in managing day-to-day kitchen activities. Working with increased independence, students strengthen their leadership, communication, and critical-thinking skills while overseeing food production and maintaining cost control, safety, and sanitation standards in a variety of food service environments. Students develop and execute feature menu items, create standardized recipes, work plans, and organize mise en place for service. They also prepare, plate, and present modern dishes that reflect sound culinary judgment, technique, and efficiency.