Mar 29, 2024  
2017 - 2018 Catalog 
    
2017 - 2018 Catalog [ARCHIVED CATALOG]

Add to Portfolio (opens a new window)

CUL 113 - Interm Culinary Methods & Techniques

Hours: 3
A continuation of Basic Culinary Methods and Techniques, this course centers on a la carte and banquet cooking that will be served in different ways. Students will be assigned different stations of the kitchen while participating in guest service meals. Intermediate Culinary Methods & Techniques is taught concurrently with Dining Room Management & Table Service to emphasize the needs of cooking and serving together for the guest’s positive dining. Also included are, pantry work (salads and luncheon items) and breakfast foods.



Add to Portfolio (opens a new window)