Course

10316104 Professional Cooking 3: Restaurant Service
Course Information
Description
Provides students with an introduction to classical and ethnic cooking techniques common to full-service restaurants. Students will have an opportunity to apply and develop skills in a simulated, on-campus restaurant environment. Students should have taken Professional Cooking 1 and Professional Cooking 2 before this class.
Total Credits
4
Prior Learning Assessment
  • Experiential-Skill Demonstration
Course Competencies (Course Outcomes)
  1. Utilize safety, sanitation, and emergency practices when using equipment, preparing, cooking, and serving all food items
    Assessment Strategies
    Skill Demonstration
    Criteria
    Demonstrate effective procedures when preparing potentially hazardous foods, including time and temperature principles
    Demonstrate good personal hygiene and health habits acceptable in laboratory and kitchen settings
    Demonstrate effective practices in food safety, storage, and handling