CHEF 1314 - A La Carte Cooking

A course in a la carte or "cooking to order" concepts. Topics include menu and recipe interpretation and conversion, organization of work station, employment of appropriate cooking methods, plating, and saucing principles. Lab included.

Grade Basis: L
Credit hours: 3.0
Lecture hours: 1.0
Lab hours: 5.0

Prerequisites:

Last updated: 11/09/2018