Advanced Italian Restaurant Cooking I Experiential Learning 

 This course focuses on developing students approach to professional kitchen organization from all different points of view: HACCP standards, equipment maintenance, food receiving and storing, mise en place settings, accurate plating style, importance of timing and menu planning for an organized production. Students will be involved in managing the restaurant kitchen acting like chefs de partie under the direct supervision of the Chef Instructor. Special emphasis will be dedicated to understanding concepts like interpretation and revision of typical Italian recipes in order to create and produce menus that represent the evolution of traditional cuisine. Students will apply the previously learned skills to develop balanced menus and will prepare dry and moist marinades, contemporary risotto styles, and complex classical sauces. The course includes three workshops, held during the semester intersessions, to offer a full-immersion in meat butchering and traditional Italian meat cookery, traditional offal cuisine and traditional Italian fresh pasta and related sauces production. This course consists of experiential learning hours with our Community Engagement Member Institutions (CEMI). CEMI are dynamic learning environments created to foster learning through a structured interaction with the community. In addition to regular lecture hours, students will be involved in learning by doing through real projects and integration with the local population and territory in order to remove cultural and learning barriers as well as to develop a strong likelihood for success in life. The experiential learning hours are fully supervised by instructors who track students step by step during their learning experience, monitor and advise according to student needs, and support student initiative. This unique learning model allows students to benefit from an all-encompassing educational experience based on theory and practice in real enterprises, learning of comprehensive operational processes, problem-solving, leadership, and management. Prerequisites: Four semesters of Culinary Arts course work or equivalent. Special note: This course includes mandatory team projects throughout the academic session.