CULN1118 – Cafe Lunch Foundations pdf

Credits: 5 (0/5/0)
Description: This course provides the opportunity for hands-on application of the skills required in various stations worked by a line cook in the preparation of menu items typical of a commercial food service operation.
Prerequisites: (None)
Corequisites: (None)
  1. Exhibit safety and sanitation standards.
  2. Exhibit teamwork and professionalism.
  3. Demonstrate proper tool and equipment operation.
  4. Demonstrate work station organization.
  5. Evaluate food temperatures and adhere to proper cooking techniques.
  6. Evaluate equipment temperature ranges, cleanliness and operation.
  7. Manage food product rotation, par levels and production requirements.
  8. Demonstrate proper operation of the fryer, griddle and broiler.
  9. Evaluate quality and appearance of cooked food products.
  10. Adhere to portion control standards.
  11. Demonstrate preparing and assembling food orders in a timely manner.
  12. Use effective communication skills.
  13. Demonstrate customer service.
  14. Demonstrate conflict and complaint resolution.
  15. Facilitate effective communication with peers, customers, faculty and staff.
MnTC goal areas: (N/A)

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