CUL128 — Pantry
CUL 128 - Pantry CUL 128 - Pantry 3 Total Credits Pantry kitchen is part of the à la carte kitchen line that creates special sandwiches-both hot and cold, specialty salads and cold food menu items. Seasonal menu development with costing and plate presentations is reviewed. Cold food preparation, holding for consistency, ability to produce under time constraints, organization, ergonomics in the kitchen, and coordination between hot and cold lines, as well as front and back of the house is covered. 0 or higher Course
Prerequisites: CUL105