CHEF1314 — A La Carte Cooking

3 credits · 3 hours

CHEF 1314 - A La Carte Cooking Add to HCC Catalog 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 a work station, employment of appropriate cooking methods, plating, and saucing principles. Lecture: 2 Lab: 4 Prerequisite(s): CHEF 1301 , CHEF 1205 , CHEF 2201 and CHEF 2231

Prerequisites: CHEF1301, CHEF1205, CHEF2201, CHEF2231