Prix Fixe Dinners 2011
Culinary Arts program ends their year with a course designed to give the student firsthand experience of operating a catering operation. The student will learn the dynamics of working in a group in order to successfully plan, advertise and execute a series of prix fixe dinners. Emphasis will be placed on menu and recipe writing, product ordering and receiving, operating within a budget including the management of food costs and portion controls, scheduling, and effective dining room service. These dinners account for 50% of the students final grade. Diners will be asked to grade students on several areas of each course served.
Three dinners are planned for 2011. UCC Culinary Art students work hard to plan and prepare dinners as their final project of the year.
Prix Fixe Dinner #3
Thursday, June 2nd at 6 p.m.
**Italian-style dinner is planned**
More information to be provided at a later date.
Chef Kate, Chef Tiffany, Chef Roland, Chef Rob, Chef Don, Chef Tristina, Chef Jessica, Chef James
A toss of Mozzarella balls, basil, and tomatoes
drizzled with olive oil and balsamic vinegar
Insalata: Mid-summer Italian Bread Salad
Slightly toasted Italian bread with tomatoes, cucumber,
red onion, garlic, basil, thyme, olive oil, and balsamic vinegar
Tavolozza Detergente: Lemon Sorbet
This lemony cleanser is made with lemon juice,
lemon zest, topped with a rind slice and a mint leaf
A puff pastry filled with lasagna noodles, red sauce
and an assortment of meat and vegetables
Delicate ladyfingers layered with sweetened marscipone cheese
and a rum extract mixed with a coffee substitutewhich is topped with chocolate shavings
A hosted bar will be serving beer and wine at each event.
**A vegetarian option is available for each dinner event**