CHEF1314 — Á La Carte Cooking
CHEF 1314 - Á La Carte Cooking CHEF 1314 - Á La Carte Cooking A course in á 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. Lab Required: Yes Note: Culinary lab classes require extended periods of time standing in place, lifting heavy weights (up to 60 pounds), reaching, bending, and working around open flames and with cleaning chemicals. Type of Course: Workforce
Prerequisites: RSTO1325, CHEF2302, CHEF1310, PSTR1301, CHEF1341, CHEF1345