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 work station, employment of appropriate cooking methods, plating, and saucing principles.
Lab Required Yes

Prerequisite RSTO 1325, CHEF 2302, CHEF 1310, and PSTR 1301 - all with a grade of “C” or better and either CHEF 1341 or CHEF 1345.
Note: Culinary lab classes require extended periods of time standing in place, lifting heavy weights (up to 60 pounds), reaching, bending, and working around open flames and with cleaning chemicals.

Type of Course WECM