CA 294 Advanced Cooking Theories 3

Contemporary and advanced food preparation, emphasizing American regional cuisine. Students practice and serve traditional dishes from many American regional cultures to the public in the student-run dining room, rotating through restaurant and kitchen positions, developing, planning and serving an American regional-themed dinner menu.

Credits

8

Prerequisite

CA 162

Course Learning Outcomes

Upon successful completion of this course, the student will be able to:
1. Prepare savory and sweet restaurant-quality dishes using a wide variety of meats, fish, shellfish, grains and vegetables
2. Prepare savory and sweet restaurant-quality dishes using both common and regionally specific cooking and preparation techniques
3. Provide formal table service to the public in a live restaurant
4. Identify and describe the cultural influences behind the dishes on each week's menu
5. Practice high standards for safety and sanitation in food service
6. Scale recipes up or down for production