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    The Culinary Institute of America
   
 
  Sep 25, 2017
 
 
    
2017-2018 Academic Catalog
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Farm-To-Table Restaurant Operations (BPSE-403)

6.0 credits
This course offers students the unique opportunity to operate a farm-to-table restaurant. Students will participate in both the front- and back-of-the-house operations. Front of the house will concentrate on the application of service principles of fine dining and hospitality, reviewing weekly sales, P&L statements, and finances. In the kitchen, students will develop, test, and execute weekly menus in a prix-fixe format utilizing products sourced from the CIA student farms and other local vendors. Emphasis will be placed on 100% utilization, quality, food cost, food product merchandising, station organization, preparation, plating, and timing for weekly menus. Corequisite(s): Farm to Fork: Practices of a Sustainable Table (BPSE-402), Advanced Cooking (ADVC-301), and Business Planning (MGMT-407).



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