and CUL 103.
CUL 130 Sous Chef
CUL 128 Pantry
Students function as a direct kitchen supervisor, developing leadership and teamwork skills while responsible for all kitchen production. Emphasis
kitchen as it refers to an Ă la carte kitchen line.
is on daily assignments, production sheets,
Emphasis is on special sandwiches- both hot
menu planning and product utilization, as well
and cold, special salads - not exclusive to the
as daily coordination of King County Public
menu, and dressings and spreads based on daily
Health Department requirements. The student
needs. The students are also involved in seasonal
works with the instructor both in hands-on
menu development with costing and plate
instruction of junior students and in coordination
presentations. Ser-v-Safe and King County Public
of station production, and is directly responsible
Health Department criteria are enforced based
for overseeing the production of the kitchen, all
on the cold holding standards of the kitchen. This
functions, and special events. Prerequisites: CUL
course emphasizes consistency, ability to produce
101, CUL 102, and CUL 103.
under time constraints, organization, ergonomics in the kitchen, and coordination between hot
CUL 131
and cold line as well as front and back of the
Capstone
house staff. Prerequisites: CUL 101, CUL 102, and CUL 103.
Students produce a final assembly of their portfolio project that includes: resume; prospective
CUL 129
employer cover letter; additional professional
Advanced Techniques – Practical
documents; a personal business card; photos of their program accomplishments; the menus
Students are given the opportunity to demonstrate
developed in CUL 129 Advanced Techniques-
the full range of hot and cold preparation skills in
Practical, including a 5-course menu, mystery
the planning, developing, and preparing of various
basket challenge, and a composed cold platter;
menu and food displays. These presentations
ManageFirst certificates in Nutrition, Cost Control,
include a composed cold platter, hot food
and ServSafe; and an Industrial First Aid/CPR card.
preparation of a 5-course menu for four portions,
This portfolio should also include the review from
and creations of a mystery basket challenge. ACF
co-op/internship and letters of recommendations
standard for competition is used for measuring
and commendations from employer and industry
the methodology and contemporary techniques.
members. The final Capstone project will be an
Dishes are graded on taste, appearance, cost
eight course group inspired menu. Prerequisites:
effectiveness, feasibility and overall customer
CUL 101, CUL 102, and CUL 103.
COURSE DESCRIPTIONS | COURSE CATALOG 2013 - 2014
Students learn the basics of advanced cold
appeal, as well as strict sanitation procedures. Prerequisites: CUL 101, CUL 102, and CUL 103.
RTC.edu
2013 - 2014 CATALOG
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