Restaurant Kitchen Management Erin Brown

In regional lecture we picked out the region we wanted to be manager for in the kitchen. I chose Pacific Rim and started my research.

In regional lecture we picked out the region we wanted to be manager for in the kitchen. I chose Pacific Rim and started my research.

Then for regional lecture I researched the geography, cooking techniques, ingredients, foods, and famous chefs of the Pacific Rim. The week before my dinner, I did my presentation to the class.

Then for regional lecture I researched the geography, cooking techniques, ingredients, foods, and famous chefs of the Pacific Rim. The week before my dinner, I did my presentation to the class.

Successfully managing a dinner requires organizing recipes, costing, station assignments for the kitchen, and plate diagrams. I held a team meeting outside of class to go over all of the paperwork with my classmates.

Successfully managing a dinner requires organizing recipes, costing, station assignments for the kitchen, and plate diagrams. I held a team meeting outside of class to go over all of the paperwork with my classmates.

I answered questions from my classmates about the Pacific Rim menu and their station assignment to ensure a great night in lab.

I answered questions from my classmates about the Pacific Rim menu and their station assignment to ensure a great night in lab.

I met with Chef Mike at the beginning of lab to go over my paperwork and any questions. Then Chef Mike and I had a team meeting to give clear instructions for the day.

I met with Chef Mike at the beginning of lab to go over my paperwork and any questions. Then Chef Mike and I had a team meeting to give clear instructions for the day.

Then I went over the purchase order and Chef Mike divided all the ingredients between the different stations so that we could start preparing the food.

Then I went over the purchase order and Chef Mike divided all the ingredients between the different stations so that we could start preparing the food.

As manager, I helped the different kitchen stations with their recipes and preparations for the night. In the kitchen, we worked together as a team to have all the menu items prepared.

As manager, I helped the different kitchen stations with their recipes and preparations for the night. In the kitchen, we worked together as a team to have all the menu items prepared.

Throughout the lab Chef Mike would do demonstrations.

Throughout the lab Chef Mike would do demonstrations.

Once the food is prepared it is all put up on the front line where we cook or finish it to order. As manager I tasted everything before we started serving the guests.

Once the food is prepared it is all put up on the front line where we cook or finish it to order. As manager I tasted everything before we started serving the guests.

Next the class plated sample appetizers, soups, salads, and entrees. I took the sample plates out to the dining room for line-up. I went over the menu with the wait staff and answered any questions they had for me.

Next the class plated sample appetizers, soups, salads, and entrees. I took the sample plates out to the dining room for line-up. I went over the menu with the wait staff and answered any questions they had for me.

Soon orders started coming in and it was time to start cooking.

Soon orders started coming in and it was time to start cooking.

The last thing to do before any plates go out is to garnish them for the guests.

The last thing to do before any plates go out is to garnish them for the guests.

On the menu we had a choice of two appetizers, two soups, two salads and five entrees.

On the menu we had a choice of two appetizers, two soups, two salads and five entrees.

The guests were treated to Pacific Rim desserts that were prepared by Chef Charles' Restaurant Desserts Class.

The guests were treated to Pacific Rim desserts that were prepared by Chef Charles' Restaurant Desserts Class.

After all the guests were served, we started cleaning up in the kitchen. Everyone had a different cleaning assignment to do. Then we put out the food we made for tasting evaluation.

After all the guests were served, we started cleaning up in the kitchen. Everyone had a different cleaning assignment to do. Then we put out the food we made for tasting evaluation.

Contact information

Pennsylvania College of Technology
DIF 119

One College Avenue
Williamsport, PA 17701

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