Methods

Catalog description

The purpose of this course is to give the students specialized instruction in the center-of-the-plate items and continue to further the knowledge gained in Introduction to Food Preparation and Theory. This course builds on basic food preparation knowledge and skills by focusing on the presentation and consumption of center-of-the-plate items and products. Special attention will be given to meat, fish, poultry, and wild game cooking and presentation. In addition, this course further broadens knowledge of culinary arts within the commercial kitchen.