FSA 203 - Culinary Arts II: Advanced Food Preparation
A laboratory class in which the students supervise and run "The-Heart-of-the-House" commercial kitchen. Opportunities to practice "Back-of-the-House" management skills and menu development is employed here. The students will rotate job responsibilities between two kitchens to ensure familiarity of every facet of the operation and produce food for real diners. Ten laboratory hours.
Prerequisites: FSA 103 with a grade of C or better and FSA 106 with a grade of C or better, or permission of Department.
Course Learning Outcomes
1. Demonstrate the basic fundamentals of cooking
2. Identify the dynamics of a successful kitchen
3. Create innovative menus
4. Employ principles and techniques of food costing on various recipes
5. Compare and contrast the different management styles that can be implemented in a commercial kitchen
6. Perform managerial functions
7. Apply teamwork to achieve a common goal
8. Demonstrate effective methods of problem solving and conflict resolution
Course Offered Fall and Spring