CUL125 — Sauté Station
CUL 125 - Sauté Station CUL 125 - Sauté Station 3 Total Credits Students will prepare a variety of sautéed and pan fried foods with appropriate ingredient selection and mise en place. Ensure quality, timeliness, correct cooking procedures, presentation and garnishing. Prepare classical and contemporary sauces compatible with sautéed dishes. Emphasis is on consistency and ability to produce under time constraints, organization, coordination, and ergonomics in the kitchen. 0 or higher Course
Prerequisites: CUL105