Jan 28, 2022  
2016–2017 Academic Catalog 
    
2016–2017 Academic Catalog [ARCHIVED]

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Contemporary Restaurant Cooking (CULA-252)

3.0 credits
This restaurant experience concentrates on previously learned cooking fundamentals and techniques and applies them to the cuisine of a terroir, utilizing à la carte menu preparation in a contemporary restaurant setting. Students will further develop their ability to organize an assigned station based on preparation methods while focusing on the production of menu items, plate presentations, and cooking techniques as applied to specific cuisines. Emphasis will be placed on sourcing, storage, uses, and nutritional aspects of key ingredients. Prerequisite(s): Externship (EXTN-100), Baking and Pastry Skill Development (BAKE-241), Garde Manger (CULP-225), Menu Development (BUSM-242), and Cuisines and Cultures of the Americas (CULP-221).



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