CHEF1314 — A La Carte Cooking

3 credits · 3 hours

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

Prerequisites: CHEF-1301