CULA 152 - Chef’s Table

Credit(s): 3

Prerequisite(s): CULA 110.
This course integrates techniques and theory learned throughout the first and/or second semesters of study with practical work experience in the Chef’s Table, an on-campus food service operation. Students benefit from this experience by gaining confidence with their skills in menu planning, food production, and service. Additionally, this experience will give students critical practical experience with a live audience before entering the workforce. (Spring Semester)

Course Learning Outcomes

Apply knowledge and techniques learned in culinary, baking/pastry, and service courses in the rotation through the brigade stations (appetizers, entrée, dessert, baked goods, food and beverage service).
Interpret and adhere to quality standards as they relate to all stages of production and service in higher end dining.
Research recipes and make appropriate mathematical conversions.
Demonstrate increased speed and accuracy in preparation and assembly of plates and plate presentation, communication, and efficient service.
Use safe and sanitary practices throughout production.
Collaborate with a team in the creation of menu, plating, facility, and table design.
Coordinate inter-relationship and work flow between service team and production line.
Perform service with an emphasis on guest satisfaction, recognizing guest needs, potential problems, and handling of grievances.