10316189Breakfast Cookery
Course Information
Description
This course focuses on classic American breakfast dishes that emphasizes speed, efficiency, and customer satisfaction in a fast-paced, high-volume environment. Students will gain hands-on experience in a simulated diner setting through daily specials. Students will explore diverse breakfast offerings from home and around the world.
Total Credits
1
Prior Learning Assessment
  • Experiential-Skill Demonstration
Course Competencies
  1. Assemble a breakfast station for service
    Assessment Strategies
    Skill Demonstration
    Criteria
    Service station has out only what can be used in the simulated menu run for one hour
    Service station includes an ice bath or refrigeration used at all times for station mise en place
    Service station has only one flat of eggs out a time for service
    Pooling of one flat of eggs at a time is permissible for one hour

  2. Calculate food cost for each breakfast item including a theoretical selling price for each
    Assessment Strategies
    Written Product
    Criteria
    Calculation is within 25 cents of actual food cost
    Calculation is within 25 cents of theoretical pricing of menu items
    Food costs from invoice are considered "AS Purchased"

  3. Prepare eggs in the following ways: scrambled, over easy, sunny side up, poached, and baked (custard or shirred)

  4. Prepare a French and American style omelet

  5. Prepare breakfast meats to include ham, sausage and/or bacon

  6. Prepare a batter and make pancakes, waffles and/or crepes

  7. Prepare a breakfast style potato to include one of the following: hash browns, Lyonnaise, O’Brien, home fries, or potato pancakes

  8. Prepare a cereal to include granola, cream of wheat, oatmeal, or grits

  9. Verify food ticket orders
    Assessment Strategies
    Skill Demonstration
    Criteria
    Use ticket generated by the Point of Sales system
    Ticket in interpreted in 5 minutes or less
    Ticket order is 100 percent accurate

This Outline is under development.