Marc+Eilberg

Culinary Outcomes 1. apply, evaluate and critique safe food storage, preparation and cookery 2. Conform and comply with health standards based on U.S. FDA, WA. state and local health deparment sanitation and hygiene codes and laws 3. Plan, prepare, cook and present a variety of food products, including: center of the plate items, main dishes with starch and vegetable elements, appropiate sauce and garnishes correctly employing classical cooking methods to industry standards. 4. Provide leadership to an assistant to perform kitchen tasks using tactful direction, follow-up and critical analysis to assure that tasks are performed to industry standads, 5. Perform quality service skills utilizing standard industry steps of service in a timely manner, while exhibiting professional etiquette in guest relationships. 6.Correctly prepare a variety of classical breads and pastry items, exhibiting sound fundamental skills and techniques, with the ability to correctly evaluate finihed products for proper texture, color, palatability, shape and doneness. 7. Plan and develop a hypothetical restaurant including layout and design of facility, menu design, cost analysis, marketing plan and projected profit and loss statment. 8. Perform industry standard meat fabrication skills resulting in consistant portion sizes and minimum waste.