A course in a la carte or “cooking to order” concepts. Topics include menu and recipe interpretation and conversion, organization of workstation, employment of appropriate cooking methods, plating, and saucing principles. Organize workstations for a la carte cooking service; prepare a la carte orders using broiling, sautéing, and roasting processes; prepare short sauces; display quality standards and time management for a la carte food items; summarize food costs.
