CUL130 — Culinary Arts Principles and Applications III
In this third kitchen course, students will learn the fundamental principles of fish and seafood including identification, fabrication, and various cooking techniques. Fundamental, classical and modern techniques will be taught through a variety of recipes. In addition, this course will also focus on Garde Manger (cold food production) and cooking for special dietary needs. Service styles, cost and portion control and menu design will also be taught. Emphasis will be placed on mise en place, professionalism, cleanliness in the workplace, and timeliness of execution. Presentation of plates and garnishes will also be taught.
Prerequisites: CUL101