This course taught me the foundation of culinary terminology and techniques in a production laboratory for dining room service. It taught me basic skills, safety and sanitation procedures, professional demeanor and team interaction are practiced. Students rotate through kitchen stations with appropriate responsibilities developing communication and supervisory skills. I learned the principles of cost control, menu and recipe structure, plating techniques, and flavor profiles are practiced and analyzed.

I rotated through different kitchen positions, from butcher to garde manger to sous chef. As a stewart and a chef I had to prepare requisitions and a chef report. Here is an example of my work during this course.

Andrea Ibarra Final CHEF’S REPORT WEEK 10

Menu Costing

CHEF REPORT SWISS ROLL