CHEF 1314 A La Carte Cooking

Course Information

Course Description

CHEF 1314. A LA CARTE COOKING (2-3-3) A course in a la carte or "cooking to order" concepts. Topics include menu and recipe interpretation and conversion, organization of work station, employment of appropriate cooking methods, plating and saucing principles. Prerequisites: CHEF 1301, 1305, 2302. Assessment Levels: R1, E1, M1. 12.0503

Prerequisite(s)

Prerequisites: CHEF 1301, 1305, and 2302. Must have Level 1 in Reading, English and Math.

CIP Code

12.0503

Credits (SCH)

3

Lecture-Lab-SCH

(2-3-3)