A La Card

This class introduces students to the A la Carte kitchen, it teaches you how the kitchen works while actually having costumer in the Bistro. . Industry terminology, correct application of culinary skills, plate presentation, organization and timing in producing items off both a fixed-price menu and a la carte menu are teached as well as the principles of dining room service are practiced and emphasized. This Portfolio showcases a full course Menu from Appetizers to Mains to Desserts.

Appetizer - Soup

Minestrone, Butternut Squash soup, Turkey Noodle Soup, French Onion Soup

Appetizer of the Day

Asparagus with Hollandaise, Prawn Fritters with Cardamom Sauce, Smoked Salmon Salad

Main Course

Lasagne with Garlic Crouton, Tomato Chicken Fettucine, Breaded Sole filet with Rice, Sole Filet with warm Kale-lentil Salad, Salmon Filet with Rice and Beans