Professional Cooking III 8.0 UNITS

Catalog description

Prerequisite: CA 153 or CA 251 or equivalent with a grade of "C" or higher or "Pass". The course completes the education of practical cooking techniques in a formal dining restaurant. The course will cover dining room service, garde manger, appetizers, canapés, charcutiere, plate, and buffet presentations, advanced cooking methods, management techniques, leadership styles, and job readiness skills. T.B. clearance for food service personnel is a State regulation and required for enrollment in this course.