CUL 185 - American Regional Cuisines

1. Identify each restaurant station and the responsibilities of each station.
2. Develop accurate mise en place sheets and apply daily lab.
3. Cost food items based on percentage food cost or anchor effect.
4. Perform cook duties at entry-level food worker speed and quality.
5. Calculate food cost percentage in relation to food sales and inventory.
6. Analyze the basic menu types, the principles of menu development, and menu pricing.
7. Implement sales techniques, including product familiarity and suggestive selling.
8. Demonstrate how to read and follow a standard recipe.
9. Explain and apply safety and sanitation procedures in compliance with national standards.
10. PROGRAM OUTCOME: Explain and apply safety and sanitation.

1. Mise en Place for various food service stations and positions.
2. The proper use of food service communication systems.
3. Demonstration of professionalism as a components of a successful restaurant operation.
4. Production of basic breakfast items; development of organizational skills in a restaurant line kitchen.
5. The operation of a grill station including burgers, steaks, poultry and other meat and vegetable items.
6. The operation of a deep fry station in line production.
7. Work on plate setup and garnishing; the operation of a sauté/oven station; the operation of a breakfast station.
8. Advanced knife skills; comprehension and use of recipes.
9. Advanced skills in meat, poultry and seafood preparation.
10. Advanced skills in vegetable and starch preparation.
11. Basics of customer relations including customer service principles and practices.