- Entree 2 (4 Units)

Catalog description

Introduces advanced entrée preparation including sustainable and popular food preparations, such as “nose to tail,” small plate, street food, and meat substitute recipes. Students will prepare foods to meet emerging trends and needs of the modern population. (Prerequisites: Completion of 316-102 Culinary Principles; 316-103 Science of Baking; 316-106 Entrée 1; 316-108 Meat Analysis 1; 316-111 Soups and Sauces; 316-148 Sanitation and Safety; Concurrent enrollment in 316-109 Meat Analysis 2; 316-110 Breakfast Cookery; 316-113 Trending Foods; 316-160 Restaurant Baking; 316-169 Cakes, Tortes, Desserts) Credit for Prior Learning Available