CAHM 185 - Restaurant Production Lab

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Introduction to food production operations including short order cooking, a la carte cooking and restaurant line-cooking. Overview of the roles, responsibilities and professionalism required in various food service areas. Learn techniques including the preparation of breakfast items, lunch items and plated restaurant items. Included are techniques in correctly, safely and efficiently operating various types of restaurant equipment including broiler, fryer, sauté stove, hot top and ovens. Emphasis on the production of industry quality cooking, national and international flavor principles, work with advanced saucing techniques, station sanitation and organization. Introduction to customer relations including basic customer service principles and practices. Prerequisite: CAHM 170, 171, 172, 173.