CUL123 — Entremetier
CUL 123 - Entremetier CUL 123 - Entremetier 3 Total Credits Students will prepare a variety of vegetable, starch, pastas and farinaceous dishes. Utilizing methodologies such as; grilling, steaming, poaching, sautéing, and broiling will be used in this course. Attention to; appearance, texture, seasoning, quality, consistency and ability to produce under time constraints will be reviewed. Mise en place, organization, coordination and ergonomics in the kitchen will be monitored and reviewed. 0 or higher Course
Prerequisites: CUL105