MEAT CUTTING, SAUCES AND STOCKS

Catalog description

This course will allow the student to develop basic, essential and safety skills in the handling of different knives, emphasizing in vegetables cuts, fabrication of chicken, fish and the preparation of stocks, sauces, "glace" and thickening agents. The cou rse will use the Internet as a research tool, Blackboard will be used as a means of communication and MS Office for papers and projects. Theoretical presentations, demonstrations and extensive participation in lab sessions are used to develop the course.