HOSP-340: A' la Carte and Buffet Cookery

Business, Entrepreneurship, & Professional Development
Hospitality Studies
Academic Level
Course Subject
Course Number
Course Title
A' la Carte and Buffet Cookery
Credit Hours
Instructor Contact Hours Per Semester
152.00 (for 15-week classes)
Student Contact Hours Per Semester
152.00 (for 15-week classes)
Grading Method
HOSP-105 and HOSP-226
Catalog Course Description

Provides practical experience in all areas of quality food preparation by rotating throughout each station of the a' la carte kitchen. Students explore the proper techniques of broiling, sautéing, meat cutting, dessert presentation, buffet preparation, and cold food stations in the on campus, student-run restaurant.

Goals, Topics, and Objectives

Core Course Topics

Upon successful completion of this course, students should be able to:

  1. Menus, Recipes & Cost Management
  2. Cooking Healthful Meals
  3. Food Presentation & Garnish
  4. Mise en Place
  5. Cooking Meats & Game
  6. Cooking Poultry & Game Birds
  7. Cooking Fish & Shellfish
  8. Cooking Vegetables
  9. Legumes, Grains, Pasta
  10. Cooking for Vegetarian Diets
  11. Salad Dressings & Salads
  12. Sandwiches
  13. Breakfast Preparation
Core Course Learning Objectives (Separated)
  1. Calculate and forecast purchase and preparation requirements.
  2. Calculate food costs, beverage costs, and percentages.
  3. Perform recipe yield conversions and recipe costing.
  4. Determine selling prices of items by making calculations using current technology including a computer or calculator.
  5. Explain inter-relationships and work flow between dining room and kitchen operations.
  6. Demonstrate knife skills, hand tool, and equipment operation while emphasizing proper safety techniques.
  7. Identify the parts/components of a standard recipe. Use standard recipes. Write a standard recipe.
  8. Identify and properly use utensils, pots, and pans and demonstrate safe practices using stoves, mixers, ovens, etc.
  9. Define and describe the sautéing process, prepare foods using the sauté technique. Evaluate the quality of sautéed items.
  10. Define and describe the processes of pan frying and deep frying.
  11. Define and describe the roasting and baking processes. Compare and contrast roasting to baking, poeling, smoke roasting and spit roasting. Roast meats, poultry and fish to the correct doneness. Evaluate the quality of roasted items.
  12. Define and describe the processes of grilling and broiling. Grill and broil foods to the proper doneness. Evaluate the quality of grilled and broiled items.
  13. Define and describe the processes of braising and stewing, noting the similarities and differences. Braise and stew foods to the proper doneness. Evaluate the quality of braised and stewed items.
  14. Define and describe the process of shallow poaching. Prepare shallow poached food properly and produce a sauce that incorporates the cooking liquid. Evaluate the quality of shallow poached items.
  15. Define poaching and simmering and correctly identify the temperature at which each occurs. Poach and simmer foods to the proper doneness. Evaluate the quality of poached and simmered foods.
  16. Define and describe the boiling and steaming processes. Prepare boiled and steamed foods to the proper doneness. Evaluate the quality of boiled and steamed foods.
  17. Utilize weights and measures to demonstrate proper scaling and measurement techniques.
  18. Identify and use herbs, spices, oils and vinegar, condiments, marinades and rubs. Evaluate the quality of herbs, spices, oils and vinegar, condiments, marinades and rubs.*
  19. Perform basic fabrication tasks with meat, poultry, seafood and variety meats. Cook meat, seafood, and variety meats to the proper doneness. Evaluate the quality of prepared meats, seafood, poultry and variety meats.*
  20. Identify and prepare a variety of fruits, vegetables, starches, legumes and grains. Evaluate the quality of prepared fruits, vegetables, starches, legumes and grains.*
  21. Identify, define, describe, and prepare a variety of salad dressings. Evaluate the quality of salad dressings.*
  22. Identify, prepare and dress a variety of salad greens and components. Evaluate the quality of properly prepared and dressed salads.
  23. Identify, describe, and prepare a variety of composed salads. Evaluate the quality of composed salads.
  24. Identify and describe the purpose and elements of a sandwich. Prepare and evaluate a variety of hot and cold sandwiches.
  25. Describe a variety of preparation techniques used in egg cookery, cook eggs using a variety of preparation techniques. Evaluate the quality of prepared eggs.
  26. List basic menu planning principles, identify principles of menu layout and design. Create menu item descriptions following established truth in menu guidelines.
  27. Plan a variety of menus, develop a menu layout for a food service operation.
  28. Identify common food allergies and determine appropriate customer response and suitable substitutions.
  29. Demonstrate acceptable procedures when preparing potentially hazardous foods to include time/temperature principles.
  30. Review MSDS Sheets and explain their requirements in handling hazardous materials. Discuss right to know laws.
  31. List common causes of typical accidents and injuries in the food service industry and outline a safety management program. Demonstrate emergency policies for kitchen and dining room injuries.
  32. Describe appropriate types and uses of fire extinguishers used in the food service area. Review laws of the regulatory agencies governing sanitation and safety in food service operation.

Assessment and Requirements

Assessment of Academic Achievement

Total Possible Grade Points: 980

  • Class participation - first 2 weeks (4 sessions x 10 pts): 40 points
  • Class participation (12 weeks x 20 pts x 2 sessions per week): 480 points
  • Class quizzes (4 x 30 pts): 120 points
  • Wiley Plus Homework: 80 points
  • Menu Assignment: 100 points
  • Banquets/Events: 60 points
  • Final Exam - Written: 60 points
  • Final Lab Practical: 40 points

Grading Scale:

  • 90% - 100% A
  • 80% - 89% B
  • 70% - 79% C
  • 60% - 69% D
  • 0% - 59% E

Professional Cooking by Wayne Gisslen (Current Edition) with WileyPlus

Approval Dates

Effective Term
Fall 2015
ILT Approval Date
Curriculum Committee Approval Date