CA A265: Ala Minute Continental Cooking

Course Outline of Record
Item	Value
Eff Term	Fall 2026
Curriculum Committee Approval Date	12/3/2025
Top Code	130630 - Culinary Arts (CTE)
Units	2 Total Units
Hours	108 Total Hours (Lab Hours 108)
Total Outside of Class Hours	0
Total Student Learning Hours	108
Course Credit Status	Credit: Degree Applicable (D)
Material Fee	Yes
Basic Skills	Not Basic Skills (N)
Repeatable	No
Open Entry/Open Exit	No
Grading Policy	Standard Letter (S)

Course Description

Students prepare menu offerings in the college's Captain's Table restaurant for the dining public. Emphasis is on station readiness (under strict time constraints), implementation of basic cooking methods, quality of presentation, and an exploration of a variety of cuisines from around the world in a cook-to-order format. Student will be required to follow hospitality department dress standards. This course requires the ability to perform certain physical tasks. Students should be prepared to stand for extended periods of time and to carry or move equipment weighing up to 15 pounds. PREREQUISITE: Successful completion of CA A245 with a grade "C" or better, or concurrent enrollment. Transfer Credit: CSU.

Course Level Student Learning Outcome(s)

Identify and prepare a variety of dishes from international cuisine while practicing proper sanitation habits in a cook-to-order format.

Course Objectives

1. Demonstrate proper techniques of sanitation, safety in a practical, cook-to-order format.
2. Define and use culinary terminology from specific countries.
3. Identify particular foods indigenous to a given cuisine.
4. Explain key factors which lead to the development of a country?s cuisine.
5. Explain ?Ala Minute Cookery? and identify its benefits and limitations.
6. Demonstrate ability to formulate a menu, given a specific country.
7. Organize and set up cooking station prior to meal period.
8. Demonstrate ability to saut and serve a variety of international foods in a cook-to-order format, throughout meal period.
9. Demonstrate ability to grill and serve a variety of international foods in a cook-to-order format, throughout meal period.
10. Demonstrate ability to prepare and serve a variety of international salads in a cook-to-order format, throughout meal period.
11. Demonstrate ability to prepare and serve a variety of international desserts in a cook-to-order format, throughout meal period.
12. Demonstrate ability to prepare and serve a variety of international soups and vegetable dishes in a cook-to-order format, throughout meal period.
13. Demonstrate ability to prepare a variety of hot and cold international appetizers, in a cook-to-order format, throughout meal period.
14. Demonstrate proper care and use of equipment, utensils and specialty equipment used to prepare foods.
15. Properly utilize kitchen management tools, such as: recipes, station assignment checklists, plate sketches.

Lab Content

Sanitation, Safety, Professionalism
1. Review proper techniques of sanitary work habits which relate to commercial food production and service. Including cross-contamination preventative measures, food temperature controls, and proper hygiene.
Review of Safe Operating Procedures when working in a commercial kitchen.
1. Safe use of equipment and proper maintenance.
2. Avoiding physical injuries
3. MSDS Booklet and Proper use of Chemicals
Review Professional Aspects of working in a commercial kitchen
1. Proper Uniform and Dress Code
2. Timely Arrival
3. Consistent Attendance
4. Attitude of Respect and Helpfulness
Cooking of foods from countries in the major culinary regions which can include: Latin American, Mexico, Asia, China, Japan, India, Thailand, Mediterranean/Europe, France, Greece, Italy, Spain.
Principles of Cooking Foods Ala Minute (to order)
1. Practice typical Ala Minute cooking methods; Saute, Grill, Pan-Fry, Deep Fry, Poach.
2. Station organization and readiness
3. Use of Production Schedule
4. Scaling Recipes
5. Follow photos and plate sketches for proper presentation
6. Timing and coordination with other stations
7. Working with ordering system
8. Pick-up and service
Practice Duties of the Different Stations of the Kitchen
1. Sous-Chef
  1. Leadership styles
  2. Implementation of Menu and lead Culinary "Pre-Shift" meetings
  3. Assign recipes to specific stations
  4. Monitoring preparation and quality
  5. Line check - ensure all stations are ready for service
  6. Production and Cooking of Foods to Order
2. Prep station
  1. Prepares vegetable and starch of the day
  2. Prepares soup of the day
  3. Prepares basic mise en place items
  4. Assists other stations throughout meal period
  5. Practices proper techniques of sanitation and safety
3. Pantry
  1. Organizes station prior to service
  2. Prepares cold salad items for service
  3. Presents and serves salads throughout meal period
  4. Cleans station and stores leftover foods at the end of service
  5. Practices proper techniques of sanitation and safety
4. Saute
  1. Organizes station prior to service
  2. Prepares ingredients for sauteed items
  3. Cooks and serves sauteed items throughout meal period
  4. Cleans station and stores leftover foods at the end of service
  5. Practices proper techniques of sanitation and safety
5. Grill
  1. Organizes station prior to service
  2. Prepares ingredients for grilled items
  3. Cooks and serves grilled items throughout meal period
  4. Cleans station and stores leftover foods at the end of service
  5. Practices proper techniques of sanitation and safety
6. Appetizer
  1. Organizes station prior to service
  2. Prepares hot and cold appetizer ingredients for service
  3. Cooks and serves a variety of appetizers throughout meal period
  4. Cleans station and stores leftover foods at the end of service
  5. Practices proper techniques of sanitation and safety
7. Pastry
  1. Organizes station prior to service
  2. Prepares dessert and bakery items ingredients prior to service
  3. Plate and serve desserts throughout meal period.
  4. Cleans station and stores leftover foods at the end of service
  5. Practices proper techniques of sanitation and safety
8. Sanitation Steward
  1. Organizes kitchen
  2. Monitors and maintains proper sanitation conditions
  3. Washes pots and pans
  4. Cleans major pieces of equipment
  5. Organizes storerooms and ensures proper storages of all pots and pans
  6. Monitors all stations during clean-up and ensures kitchen is cleaned to standard
The Use of Specialty Equipment Particular to a Specific International Cuisines

Method(s) of Instruction

Lab (04)

Instructional Techniques

Lecture, videos, demonstration, practice in lab

Reading Assignments

Students will read and review assigned recipes and production sheets prior to each lab session in order to understand preparation methods, timing, and station requirements. Reading assignments support readiness for daily production and reinforce professional culinary terminology, techniques, and workflow.

Writing Assignments

Students will complete daily production schedules and prep lists outlining tasks, timing, and equipment needs for each service period. In addition, students will prepare brief written summaries of assigned cuisines for pre-shift meetings, highlighting characteristic ingredients, cooking methods, and plating styles.

Out-of-class Assignments

No out-of-class assignments are required. Reading and writing activities are completed within scheduled class hours and in conjunction with laboratory production work.

Study Non-Contact Hours Recommended

Methods of Student Evaluation

Written Assignments
Problem Solving Exercises
Skills Demonstration

Demonstration of Critical Thinking

Daily demonstration of lab techniques, organization of daily assignments, solving daily challenges in lab

Required Writing, Problem Solving, Skills Demonstration

Resources Subscreen

Textbook: Gisslen. Professional Cooking, 10th edition. Wiley (2025).
Other: . . ().
Other: . . ().

Eligible Discipline(s)

Culinary arts/food technology (food service, meat cutting, baking, waiter/waitressing, bartending): Any bachelor’s degree and two years of professional experience, or any associate degree and six years of professional experience.

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