Title: Prepare à la carte meals.
Course: Restaurant Operation Specialization (16052-VI) > Section: Applying Restaurant-Operation Techniques

Preparation should include using moist, dry, and combination cooking methods for à la carte meals (e.g., six servings, according to standardized recipes).

Process/Skill Questions:

Thinking

- What products require moist-heat cooking methods?
- When are dry-heat cooking methods appropriate?
- What are the benefits of combination cooking?

Communication

- Why is a prep list needed for preparing à la carte menus?
- Why does serving staff need to be informed of cooking methods used for à la carte menu items?

Leadership

- How do time-management demands affect the quality of à la carte menu items?
- What are the effects of mise en place on à la carte menu production?

Management

- How does serving size affect à la carte menu production?
- How does portion size affect à la carte menu production?