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Course Description

Schoolcraft is excited to offer traditional credit face-to-face, hybrid, online, and remote classes for Fall 2020 while providing students a safe experience based on recent COVID-19 concerns.

Please see the COVID-19 web page to learn more. Keep checking the schedule for additions on our New, Added, and Late Starting Courses web page.

Culinary Arts - CUL 242

À la Carte

3 Credit Hours
1 Lecture Hours
4 Laboratory Hours

Course Description

Upon successful completion of this course, the student will be able to apply modern techniques in the preparation and presentation of food using sauté and grill techniques. Students will gain an understanding of the entremetier, garde manger and food storage stations. Proper lock-down and clean up procedure will be taught. Preparation and presentation of salads, cold meats, sandwiches, as well as plate presentation will also be taught.

Prerequisites

(A requirement that must be completed before taking this course.)

Corequisites

(A course to be taken in the same semester as this course.)

Course Competencies

Upon successful completion of the course, the student should be able to:

  • Exercise the proper cooking techniques for the main entrée items.
  • Exercise the proper cooking techniques for the vegetables and side dishes.
  • Exercise the proper cooking techniques for the hot and cold appetizers.
  • Exercise the proper cooking techniques for the cold entrée and salad selections.
  • Coordinate the fire and hold times as communicated by the expediter.
  • Assemble the products and tools necessary to successfully set up a proper work station.
  • Assemble appropriate plate presentations.
  • Differentiate the functions of each station in an à la carte kitchen.
  • Prepare menu items from the grill, sauté, roast and cold stations.
  • Identify appropriate garnish for all plated menu items.
  • Illustrate proper clean up, handling and storage of daily food items.
  • Demonstrate the correct knife skills appropriate for the food application.
  • Analyze a comprehensive restaurant menu that reflects proper utilization of both food choices and written description.
  • Create a comprehensive restaurant menu that reflects proper utilization of both food choices and written description.
  • Explain principles of proper sanitation and wholesome food handling practices.

Course Schedule

 CourseSectionCourse TitleLocationCredit HoursInstructorsSeats Available ⁄Capacity ⁄WaitlistStatusFeeDays-Time-Room

Fall; 2020; Culinary Arts; No of Weeks : 5; Begins : 08/31/2020

 242143716A la CarteMC3Loving S0/8/0Closed$443.00T W R F  10:45 AM-01:00 PM VT695
T W R F  01:00 PM-02:45 PM VT405

Fall; 2020; Culinary Arts; No of Weeks : 5; Begins : 10/05/2020

 242143748A la CarteMC3Loving S0/8/0Closed$443.00T W R F  10:45 AM-01:00 PM VT695
T W R F  01:00 PM-02:45 PM VT405

Fall; 2020; Culinary Arts; No of Weeks : 5; Begins : 11/09/2020

 242143749A la CarteMC3Loving S1/8/0Open$443.00T W R F  10:45 AM-01:00 PM VT695
T W R F  01:00 PM-02:45 PM VT405

Winter; 2021; Culinary Arts; No of Weeks : 5; Begins : 01/11/2021

 242113716A la CarteMC3Loving S8/8/0Open$443.00T W R F  10:45 AM-01:00 PM VT695
T W R F  01:00 PM-02:45 PM VT405

Winter; 2021; Culinary Arts; No of Weeks : 5; Begins : 02/15/2021

 242113748A la CarteMC3Loving S8/8/0Open$443.00T W R F  10:45 AM-01:00 PM VT695
T W R F  01:00 PM-02:45 PM VT405

Winter; 2021; Culinary Arts; No of Weeks : 5; Begins : 03/29/2021

 242113749A la CarteMC3Loving S8/8/0Open$443.00T W R F  10:45 AM-01:00 PM VT695
T W R F  01:00 PM-02:45 PM VT405

Key: Day of the Week

  • T = Tuesday
  • R = Thursday
  • S = Saturday
  • X = Sunday