Contemporary Cooking

Catalog description

During this course, students will focus on the terminology, preparation, and techniques of hot preparation workstations typical of a restaurant kitchen, such as: sauce, sauté, grill, roast, fry, pasta, and vegetable. The majority of the course will be spent in a production kitchen executing a savory dinner menu as a vehicle to introduce the techniques and back-of-house operations applicable to these workstations. A prerequisite of CUL 220 is required.