Last Updated 7/31/2014 1:20 AM
This is where the budding professional chef begins. Start with the basics taught in a commercial environment with the highest standards. Learn proper knife techniques, commercial equipment use, and the skills for each station in a kitchen. Learn sauce making from the classics to contemporary, presentation techniques, flavor pairing, and the elements of taste. Produce meat, fish and poultry types and cuts and preparation are all introduced through lecture and hands-on application.
1 hours lecture 6 hours labratory
Credit course taken for grade or for credit/no credit