CULP-115: Introduction to À La Carte Cooking

Class Program
Credits 3
The foundation of cooking techniques and theories from Culinary Fundamentals will be applied in a production setting. Emphasis is placed on individual as well as team production. The focus is on cooking fundamentals, ratios, and formulas in a professional kitchen. Multi-course menus will be prepared, with a focus on batch cooking as executed in an à la carte-style service.
Prerequisites
Culinary Fundamentals (CULS-100).
Corequisites

Take Non-Commercial HVP (CULP-135)