Quantity Production of Entrees, Sauces and Vegetables

Catalog description

This course includes a study of the fundamentals and principles of preparing all types of entrees, sauces and vegetables. The student will gain a working knowledge of terminology and ingredients used in quantity production of these foods. The student will develop a competence in the production of entrees, sauces and vegetables to meet industry standards. Included in this class is a culinary related community involvement project termed “Go Serve, Go Green, Go Lead”.