Students will learn the culture, history and terminology of various American regional and international cuisines. In addition, they will study traditional and contemporary cooking techniques. Students will prepare à la carte service entrees, salads, appetizers, soups and desserts based on industry trends as well as preparing buffet presentations. The menu items will be offered to the public and served in the American Harvest Restaurant.
(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