CULH 2015 - A la Carte Dining

Credit Hours: 4.00

Prerequisites: CULH 1155, CULH 1255, and CULH 1310

(formerly CULH 2010)

Students rotate through assigned stations in our signature restaurant. They perform duties in the back and the front of the house. This includes applying American, Russian, and French table service styles in the dining room, as well as preparing items from an a la carte menu. Upon successful exam completion, students may earn a certificate through the National Restaurant Association ManageFirst (TM) program.

Location: Center Campus

Contact Hours: 6
Billable Contact Hours: 6

OUTCOMES AND OBJECTIVES
Outcome 1: Upon completion of this course, the student will be able to cook foods tableside in the dining room at a salable level.

Objectives:

A. Assemble ingredients and equipment required to cook foods tableside.

B. Cook foods tableside.

Outcome 2: Upon completion of this course, the student will be able to cook foods to order in the kitchen from a given standardized recipe.

Objectives:

Choose the appropriate ingredients and equipment to successfully produce a salable plate of food.
Prepare foods according to the recipe.

Outcome 3: Upon completion of this course, the student will be able to demonstrate compliance with sanitation standards required by the Macomb County Health Department.

Objectives:

Identify and follow all food code guidelines as described by the Macomb County Health Department with 100% accuracy.
Conduct a self-evaluation of the sanitation and safety practices.
Demonstrate the ability to date and label food according to health code requirements.

Outcome 4: Upon completion of this course, the student will successfully pass the NRAEF (National Restaurant Association Educational Foundation) Hospitality and Restaurant Management test.

COMMON DEGREE OUTCOMES
(Bulleted outcomes apply to the course)

1. The graduate can integrate the knowledge and technological skills necessary to be a successful learner.

2. The graduate can demonstrate how to think competently.

3. The graduate can demonstrate how to employ mathematical knowledge.

4. The graduate can demonstrate how to communicate competently.

5. The graduate is sensitive to issues relating to a diverse, global society.

COURSE CONTENT OUTLINE

Review of American service standards
Practical application of Russian and French service
A la Carte cooking procedures
Settingup a production cooking station
Sanitation standards in an a la carte kitchen
Production of menu items
NRAEF Hospitality and Restaurant Management

Primary Faculty
O’Farrell, Scott
Secondary Faculty

Associate Dean
Evans-Mach, Patrick
Dean
Balsamo, Michael

Official Course Syllabus - Macomb Community College, 14500 E 12 Mile Road, Warren, MI 48088