Students will participate in four workstations: Roast—Grill, Sauté, Entremetier (middle station) and Garde Manger—Pantry. Students will learn classical and modern cooking techniques, recipe development, importance of consistency and clean work methods.
(A requirement that must be completed before taking this course.)
Upon successful completion of the course, the student should be able to:
CULINARY ARTS; No of Weeks : 5; Begins : 02/16/2015
CULINARY ARTS; No of Weeks : 5; Begins : 03/30/2015