||This capstone course covers how to employ a food concept/theme and execute menu items created in Food Concepts and Menu Development utilizing a live restaurant setting. Students will apply acquired skills and knowledge to perform all of the duties as chef to execute their concept and menu. This includes employing management styles, demonstrating supervision best practices and applying kitchen financials. Students also will acquire customer service and serving skills.
|| CULN2000 Kitchen Management
CULN2010 Kitchen Financials and Cost Management
CULN2020 Food Concepts and Menu Development
- Demonstrate leadership, teamwork and professionalism.
- Exhibit safety and sanitation standards.
- Monitor and oversee proper safety and sanitation standards in labs.
- Create physical menu, establish level of service and promote concept for service.
- Research and write recipes, create production lists and communicate expectations.
- Identify, evaluate and solve lab production and supervision issues and problems.
- Evaluate food temperatures and adhere to proper cooking techniques.
- Evaluate equipment temperature ranges, cleanliness and operation.
- Manage food product rotation, par levels and production requirements.
- Evaluate quality and appearance of cooked food products.
- Demonstrate workstation setup, organization and cleanup.
- Demonstrate proper operation of the fryer, griddle and broiler.
- Demonstrate preparing and assembling food orders in a timely manner.
- Adhere to portion control standards.
- Use effective communication skills.
- Demonstrate customer service and service skills.
- Demonstrate conflict and complaint resolution.
- Determine and incorporate force issue items and leftovers.
- Demonstrate proper receiving and storage procedures.
- Determine current food product level, forecast future needs and order ingredients required for production.
|MnTC goal areas:
« back to course outlines