CUL 140 — Restaurant Cooking III

Introduces students to the experience of a leadership role in the kitchen brigade system. Students will be in the rolls of station lead cook, expediter, and sous chef. Demonstrate advanced cooking skills. Show other students basic and intermediate cooking skills. Students will direct activities in the kitchen during restaurant operations.

Prerequisites: CUL 110, CUL 124

Part of

• Culinary Arts Associate of Applied Technology Degree
• Basic Cooking Skills Certificate

Source ↗

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