CULI 2740 - Restaurant Cookery II

4.5 Credits

Students learn upscale dining principles. Projects include menu creation, research and development of dishes, plate presentation, line cookery skills as well as time management. Students learn to plan and prepare upscale, coursed menus that are cost effective as well as focus on advanced kitchen management tasks.

Prerequisites: (1) CULI 2680 must be completed prior to this course.

Lecture Hours: 1.0
Lab Hours: 10.5
Internship Hours: 0.0
Clinical or Practicum Hours: 0.0

Course Objectives

Describe the role upscale, fine dining service plays in the foodservice establishments.
Recognize and evaluate skills in menu planning, menu styles, and cost management.
Reinforce workplace skills; professionalism, teamwork, problem solving, decision-making and work speed.
Implement advanced cookery skills and conceptualize methods of preservation.
Distinguish sustainable workplace best practices with emphasis on minimizing waste and reallocating food to secondary uses.
Support safe and sanitary habits in a professional kitchen.

View Class Schedule