Hi 64 / Lo 41
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Volume 71, Issue 112,
Friday, March 24, 2006
News Series to feature Japanese food Future chefs gain culinary experience by planning and preparing three-course meals by Rebecca Daoud
Students enrolled in the Hilton College of Hotel and Restaurant Management Advanced Food and Beverage Management course hosted the International Dinner series in Barron's Restaurant at the Hilton Hotel this week. The series will continue Tuesday through Thursday. The menu this week featured Chinese dishes, with a different selection of menu items each night. The prices ranged from $10 to $18 for a three-course meal. Next week, the International Dinner Series will feature Japanese food. Students are responsible for planning the menu and recipes. Students order, prepare and serve the food. Certified chef Kathy Patnaude teaches the course and gives the students approval for each step of the planning process. "This course teaches valuable lessons to the students because it lets them know what it feels like to work in every position in the kitchen," Patnaude said. Patnaude's graduate student, Edet Okon who assists her with the course. HRM graduate students are required to work 20 hours a week with a graduate assistantship. The first two weeks of the Advanced Food and Beverage management course is an orientation for the students, who are thereafter responsible for running Barron's Restaurant on Tuesday, Wednesday and Thursday every week. Each class has 10 to 13 students who make up the restaurant staff each evening. The students have a test run before dinner starts at 5 p.m. Fifteen minutes prior to the restaurant opening, the students have a tasting session to determine the prep time for each dish and to get feedback on taste and presentation from their fellow classmates. The restaurant can have anywhere from 18 to 60 guests on International Dinner nights. Many customers are students on campus, alumni or family and friends of the student chefs. "I have a lot of former students who come back and dine here and talk about how the experience gave them a lot of confidence to go out into the HRM field when they graduated," Patnaude said. The International Dinner series was started in 1989 and is open to the public. Also, a coupon is available online at www.hrm.uh.edu/Barrons. Patnaude said the event is a great hands-on experience for the students. She said class allows each student to have the experience of being the head chef all the way down to the dish washer. Send comments to dcnews@mail.uh.edu |
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