|
|
Oct 31, 2024
|
|
CHEF 1314 - A La Carte Cooking Credits: 3
A course in a la carte or cooking to order concepts. Topics include menu and recipe interpretation and conversion, organization of a work station, employment of appropriate cooking methods, plating, and saucing principles.
Lecture: 2 Lab: 4 Prerequisite(s): CHEF 1301 , 1305, CHEF 2201 and CHEF 2231 ; must be placed into GUST 0339 in reading, ENGL 0300 or ENGL 0347 in writing and MATH 0306 in math
Add to HCC Catalog (opens a new window)
|
|
|