CHEF-2331 Advanced Food Preparation

Ryan Swank

Credit Spring 2024


CHEF-2331-001 (74346)
LEC MTu 4:00pm - 4:55pm HLC HLC2 1301

LAB MTu 5:05pm - 9:35pm HLC HLC2 1301

Course Requirements

Prerequisites: CHEF 1205 Sanitation and Safety, CHEF 1301 Basic Food Preparation, CHEF 1314 A La Carte Cooking, CHEF 1340 Meat Preparation and Cooking or IFWA 1319 Meat Identifying and Processing, CHEF 2301 Intermediate Food Preparation, IFWA 1317 Food Production and Planning , IFWA 1318 Nutrition for the Food Service Professional, PSTR 1301 Fundamentals of Baking



  • Textbook:
    • Catering: A Guide to Managing a Successful Business Operation, 2nd Edition

    • Bruce Mattel, The Culinary Institute of America
    • Wiley
    • ISBN: 978-1-118-13797-0


The Professional Chef

  • The Culinary Institute of America
  • Wiley
  • ISBN# 978-0-470-42 135-2

Course Subjects

This is a Capstone Course.  The expectation is that students have retained the knowledge that has been presented to them throughout the various courses in their respective program at ACC.  You will continue to be tested on fundamental topics that you have already been taught.  Our goal in this class is to build upon this foundation that you already have and  further prepare you for work in the hospitality industry.    Now is the time to implement this knowledge in a practical manner while serving food in a public setting.  

Transferability of workforce courses varies. Students interested in transferring courses to another college should speak with their Area of Study (AoS) advisor, Department Chair, and/or Program Director.


This course covers the various  ways in which banquets and catering events may be successfully executed.   Students will prepare a different menu each week of service.  A focus will be placed on maintaining high  quality standards  and fundamental cooking techniques. Various terms relating to tools, equipment, food production, planning, service, and presentation will be covered.  Utilizing  techniques associated with preparing and serving food to large groups, as well as focusing on principles of batch cookery. Students will also learn how to organize, plan, and execute in  a banquet kitchen environment. 


Student Learning Outcomes/Learning Objectives

Course Learning Objectives

This course will establish your execution of the essential basics of cooking, while practicing your knife skills, cooking methods and butchery skills.  Time management and precision in execution of basic fundamentals will be the focus.


Upon successful completion of the course, the student will be able to:


Knowledge Based

· Apply presentation and service techniques for  buffets, family style service, plated events and cocktail parties.

· Execute various catering service styles.

· Institute proper food Production and Planning, 

· Identify various components of a banquet or reception in order to prepare a Banquet Event Order(BEO).

· Demonstrate principles of food safety and sanitation through professional work habits.


Skill Based

· Prepare and execute different styles of buffet, family style, receptions and plated catered events.

·Utilizing fundamental Skills and knife skills you will prepare food in a production setting such as small batch cookery, guest facing action stations and advanced food preparation techniques.

· Perform basic teamwork skills for catering preparation and service.


Course Outcomes 


Identify tools and equipment common in a  high volume Production Kitchen.  The student will develop fundamental skills in preparation of special event  service.  The student will demonstrate basic skills in menu management, requisitions, costing and recipe development.  The student will demonstrate basic understanding of different hot and cold food stations in a production kitchen.


After completion of the course, the student will:

-Demonstrate skills in menu and recipe interpretation and conversion, employment of various cooking methods and  plating, along with functional garniture.  

-Organize workstations for a special event, while creating Mise en Place.

-Preparation of special event menus using a variety of cooking techniques.

-Preparation of classic and contemporary sauces along with functional garniture to accompany various food items.

-Interpret the quality standards for special event set-up, maintenance and breakdowns.

-Have the ability to evaluate the quality of  food items and summarize food costs.


Office Hours

W Th 2:00 PM - 3:00 PM 2.1317.03


Published: 01/22/2024 13:04:07