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May 05, 2024
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Catalog 2020-2021 [ARCHIVED CATALOG]
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CART 135 Front Line10 credits
Students will be introduced to the restaurant front line and learn in an operating restaurant. Students will develop menus and recipes for dishes to be served in the restaurant operation. Lab competencies will focus on refining prep skills and cooking dishes to order.
Prerequisites: CART 120 and CART 130
Corequisites: CART 140
Course Outcomes
Upon successful completion of this course students will be able to:
- Create a menu and accompanying recipes using standard industry formats
- Demonstrate advanced knife skills in accordance with industry standards
- Demonstrate food prep organization and timely execution
- Set up and maintain both a hot and cold food line
- Apply food safety requirements and regulations to food handling, preparation, and storage
- Properly execute dishes to order in a timely manner
- Dismantle and clean both hot and cold food lines in accordance with industry standards
Program Outcomes
This course teaches to the following program outcomes:
- be prepared for employment as cooks, short order cooks, pantry cooks, prep cooks, front line cooks, sauté cooks, and grill cooks
- meet the Skills Standards of American Culinary Federation
- demonstrate excellent customer service
Global Outcomes
This course teaches to the global outcome of teamwork.
Total Hours: 200 Guided Practice (Lab or Clinical) Hours: 200
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