A La Carte CU240
A La Carte
(A1)Week: 1| Day: Mon, Tue, Wed | Date: Oct 6, 7, 8
Objectives:
Understanding how the class works and the expectations, Menu planning, research.
Timeline:
Day 1
1. Steps of service
2. How to write a ticket
3. Research assignment
Day 2
1. Time requirement
2. We must work together as a team
3. Recipe research and tentative menu planning
Day 3
1. Complete menu planning
2. Assign dishes
3. Planning your cockpit
4. China
5. Notebooks
6. Life lessons from a line cook
The first week was very intense. Right away we started preparing a test menu for the restaurant. It was obvious that there would be lots of work to do. We all had very grand ideas of what we wanted to produce but Chef helped guide us to something that could potentially be more cohesive and doable. Our homework was to think about every step of each recipe, think of what pan we needed to use or how many bowls we would need. Doing this part of class was solely to expose us to what was to come when we are open and serving guests.
A La Carte
(A1)Week: 1| Day: Mon, Tue, Wed | Date: Oct 6, 7, 8
Objectives:
Understanding how the class works and the expectations, Menu planning, research.
Timeline:
Day 1
1. Steps of service
2. How to write a ticket
3. Research assignment
Day 2
1. Time requirement
2. We must work together as a team
3. Recipe research and tentative menu planning
Day 3
1. Complete menu planning
2. Assign dishes
3. Planning your cockpit
4. China
5. Notebooks
6. Life lessons from a line cook
The first week was very intense. Right away we started preparing a test menu for the restaurant. It was obvious that there would be lots of work to do. We all had very grand ideas of what we wanted to produce but Chef helped guide us to something that could potentially be more cohesive and doable. Our homework was to think about every step of each recipe, think of what pan we needed to use or how many bowls we would need. Doing this part of class was solely to expose us to what was to come when we are open and serving guests.