CHEF 1314 A La Carte Cooking

Course Information

Course Description

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.

Prerequisite(s)

CHEF 1301, CHEF 1305, and CHEF 2302

Assessment Levels

R1, E1, M1

CIP Code

12.0503

Credits (SCH)

3

Lecture-Lab-SCH

(2-3-3)