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, CHEF 1205 , CHEF 2201 and CHEF 2231