The Cook’s Table Restaurant:
The Cook’s Table is a 40 seat a la carte dining restaurant that serves customers two to three days a week. The restaurant has been run for the past 11 years by the students of Food Service 2, which is managed by Sharon Drossopoulos. The students prepare the restaurant’s rotational menus from a variety of seasonal ingredients. The Cook’s Table guarantees its customers house made dishes using local and fresh ingredients. Our mission is to provide an exceptional experience while using self sustainable foods.
More about the program:
As learning begins, the program introduces students to the significance of safety and sanitation, nutrition, menu development and cost control as it relates to food purchasing, preparation and planning. As the students, begin to understand the role of the front of the house operation, they focus on in-house dining room service skills, the use of current restaurant technology and the importance of customer relations. In the back of the house operation, the students are responsible for inventory, planning, ordering, preparing and service of a la carte meals made from local, fresh, and seasonal sustainable ingredients.
The students spend two days of the class week planning, ordering, and preparing menu items they have selected to prepare for our rotating monthly menu. The next three days of class are focused on preparing our house made dishes for our customers. Food Service Management and Production II is a two- credit course, which meets five days a week for 1 ½ hours per day. The prerequisite for the class is Food Service Management and Production I. The overall experience at The Cook’s Table, will aid students in academic growth as well as assisting them in understanding the realities of the workplace, the world around them and the importance of 21st century skills necessary for success.