CA 114 - International Food Production

1. Demonstrate the modern and classical styles of food plating.
2. Demonstrate the management skills necessary to be successful as a team leader within the kitchen brigade.
3. Successfully execute all the knife skills used on the menu.
4. Create unique plating techniques for the food to be served at the Heritage lunch time menu.
5. Demonstrate the proper use and knowledge of international menu terminology used within the dishes and accompaniments on the Heritage menu and relate them to menu planning principles.
6. Successfully execute the methods of cooking used on the Heritage menu.         
7. Describe the factors affecting the development of a countries cuisine.
8. Demonstrate the ability to complete the duties of a chef de parti.
9. Adhere to the standards of sanitation and safety for a working kitchen.
10. Demonstrate the ability to accurately order food for the restaurant kitchen.
11. Effectively organize communications, ensuring there is a clear introduction and conclusion, the content is well sequenced, and there are appropriate transitions. (CS2)
12. Clearly and completely state and describe a problem/issue. 
13. Develop specific goals and plans to prioritize, organize, and accomplish work.

A.  Introduction of Course Outline

B.  Kitchen Equipment Checklist

C.  Hair, Beard, Uniform Agreement

D.  Kitchen Orientation

E.  Stock and Sauce Review

F.  Vegetable Cutting Exercise

G.  Discuss Heritage Menu

H.  Dish Development covering Methods of Cooking

I.  Par Stock Inventory

J.  Kitchen Etiquette and Discipline

K.  Restaurant Sanitation

L.  Preparation and Presentation of all items on the Menu

M.  Complete Recipe Booklets with Pictures for all Dishes

II.  Week Two

A.  Plate Presentation

B.  Line, Balance, and Layout

C.  Service Techniques/The pass

D.  Restaurant Service

i.  Student Scheduling

ii.  Kitchen Sanitation 

iii.  Food Inventory Procedures

iv.  Introduction to Sauces and Demonstrations

v.  Duties of a Chef de partie

vi.  Opening an À la carte Restaurant

E.  Restaurant Food Production and Service

III.  Week Three

A.  Recipe/Menu Development Project

B.  Menu Planning

C.  Development of a Countries Cuisine

D.  Restaurant Service

E.  Restaurant Food Production and Service

IV.  Week Four

A.  Recipe Development Project

B.  Development of a Countries Cuisine

C.  Line, Balance and Layout Lecture

D.  Restaurant Food Production and Service

V.  Week Five

A.  Line, Balance, and Layout Lecture

B.  Fish and Shellfish Plate Orientation/Cuts of Fish

C.  Recipe Development Project

D.  Recipe Development Project Due

E.  Restaurant Food Production and Service

VI.  Week Six

A.  Methods of Cooking

B.  Reusing Ingredients Available to Create New Innovative Dishes

C.   Advanced Sauce Work

D.  Advanced Skills Mastery Test

E.  Restaurant Food Production and Service

VII.  Week Seven

A.  Restaurant Food Production and Service

B.  Final Practical Exam

C.  Clean-up

Power point presentation: 10-15%

Group projects: 10-20%

Lecture: 15-35%

Video: 5-10%

Research projects: 5-15%

Safety Checklist

Mandatory Testing and Exams