Mar 22, 2019  
2018-2019 Academic Catalog 
    
2018-2019 Academic Catalog
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CULA 201 - Professional Chef III


Credit(s): 6

Prerequisite(s): instructor’s consent.
Part III in the Professional Culinary Arts Series, this course integrates all culinary and baking skills learned to this point with more advanced techniques. Speed in production, teamwork, presentation/plating, and development of flavor continue to be emphasized and expanded. Students will incorporate procedures from all previous courses with an exploration of new topics, including international cuisine, American regional cuisine, garde manger, complex cakes, petit fours, chocolates, and basic sugar work. (Summer Semester)



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