Course Code: CULN 234
Academic Year: 2020-2021
This course provides students with the opportunity to work in a live kitchen lab servicing a full service restaurant. Students are exposed to classical and contemporary methods of cooking and presentation styles. This class consists of two parts; mise en place and a la carte cooking. Students are challenged to prepare their mise en place for their respective station within three hours. Students develop their knife and organization skills and enhance their critical thinking. The second component, a la carte cooking requires proper communication and multi-tasking skills. Students prepare all orders a la minute in a timely manner. Flavour and presentation will be constantly evaluated by the chef instructor and the customers. Students learn the technique to use par stock and inventory control.