A la Carte Cuisine

This course provides students with the opportunity to work in an operating kitchen servicing a live restaurant. Students are exposed to classical and contemporary methods of cooking and presentation styles. This class consists of two parts: mise en place and the la carte cooking. Students are challenged to prepare their mise en place for their respective station within three hours. This preparation helps students develop their knife and organization skills, as well as enhance their ability for critical thinking. The la carte cooking requires a proper communication. Students learn to multitask and cook all orders la minute in a timely manner. Flavour and presentation are constantly evaluated by the chef instructor and the customers. The students learn to perform under pressure and develop professionalism.