Jun 21, 2018  
2017-2018 Academic Catalog 
    
2017-2018 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).



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