Restaurant Cookery I

Catalog description

Learning focuses on the operation of a restaurant kitchen. Students engage in the processes of food preparation, the service of the menu, and kitchen operational tasks. The preparation of a variety of regional cuisines engages a cultural appreciation for ingredients, flavor combinations, and the applications of cookery methods. The service of the menu and the quantity production of the cuisines provide a structured pace for students to apply, adapt, and hone skill sets learned in previous classes.