CULINARY PRINCIPLES II

Catalog description

Practical experience in techniques, preparation, presentation and service of poultry, meats, fish and shellfish. Students prepare menu offerings in the college's restaurant for public dining. Emphasis is on station readiness, implementation of basic cooking methods, quality of presentation in a cook to order format. Purchasing, storage and quality control of products will be taught. Students will be required to follow culinary department dress code standards. (formerly FN 241)