CULH 2016 - A la Carte Dining

Credit Hours: 5.00

Prerequisites: CULH 1155, CULH 1255, and CULH 1310

(replaces but does not equate to CULH 2015)

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.

Billable Contact Hours: 8

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Transfer Possibilities
Michigan Transfer Network (MiTransfer) - Utilize this website to easily search how your credits transfer to colleges and universities.

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:

Assemble ingredients and equipment required to cook foods tableside.
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.

COMMON DEGREE OUTCOMES (CDO)

Communication: The graduate can communicate effectively for the intended purpose and audience.
Critical Thinking: The graduate can make informed decisions after analyzing information or evidence related to the issue.
Global Literacy: The graduate can analyze human behavior or experiences through cultural, social, political, or economic perspectives.
Information Literacy: The graduate can responsibly use information gathered from a variety of formats in order to complete a task.
Quantitative Reasoning: The graduate can apply quantitative methods or evidence to solve problems or make judgments.
Scientific Literacy: The graduate can produce or interpret scientific information presented in a variety of formats.

CDO marked YES apply to this course:
Communication: YES
Critical Thinking: YES
Global Literacy: YES
Information Literacy: YES
Quantitative Reasoning: YES
Scientific Literacy: YES

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

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