Breakfast and Lunch Dining

Catalog description

Students are introduced to the terminology, preparation, and techniques used at the garde manger and pastry workstations typical of a restaurant kitchen. Students will practice a la minute cooking, portioning, and plate presentation by executing a savory breakfast and lunch menu using a production kitchen. Additionally, students will practice basic sweet recipes as an introduction to pastry mise en place and baking ratios. Requisites: CUL 210 FSM 220