Faculty Syllabus

Prerequisites: CHEF 1205 Sanitation and Safety, CHEF 1301 Basic Food Preparation, 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 / Materials:

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

All cooking techniques and skills from your ACC education will be applied in an à la carte restaurant. Your focus will be  placed on individual as well as team production. Accurate station set-up and execution for à la carte service will be emphasized.  You will learn to prepare, set up and serve appetizers, entrées and desserts in an à la carte setting where the food is prepared and/or finished à la minute (to the minute).  The Chef instructor will reinforce culinary terms throughout  the course. Students will learn to prepare, multi-task and prioritize their assigned station.  Students will learn to work in a public restaurant rotating through various stations as assigned.  Students will be responsible for preparing individual mise en place for their assigned stations.  They will also be responsible for preparing ordered dishes in a made to order restaurant(a la carte).  Students will plate their assigned dishes to the specifications predetermined by the Chef instructor . TIme management, cleanliness and accuracy will be the focus and how each student will be evaluated. 

Identify tools and equipment common to the Professional Production Kitchen; develop fundamental skills in preparation of A la Carte menu service; demonstrate basic skills in menu management, requisitions, costing and recipe development; and 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 appropriate cooking methods, plating, and garniture principles.
• Organize workstations for a la carte cooking service, Mise en Place.
• Preparation of a la carte orders using a variety of cooking techniques.
• Preparation of sauces and garniture to accompany a la carte food items.
• Interpret the quality standards for a la carte food items and summarize food costs.
• Understand common allergens and steps to protect susceptible populations from accidental exposure