Culinary Production for Dining Facilities

Catalog description

This is the first course in which students learn in a full-production kitchen laboratory that provides meals for external customers. In this course students build on knife skills, mise en place, sanitation, and basic cooking methods learned in Introduction to Culinary Skills. Instruction will focus on batch cooking skills, sanitation, station organization, recipe reading and menu planning. In this course students also learn Acadian and Creole Regional Cuisines. Working in teams they create portfolios documenting research, menus, and recipes; order requisitions; and production schedules for the preparation of a specified number and variety of batch meals emphasizing Acadian and Creole regional cuisines. Pre-requisite(s): CULN 1112 , CULN 1103 , CULN 1203 , CULN 1207 , CULN 1223 Concurrency: CULN 1233 Co-requisite(s): None