CART 135 Front Line

10 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