CHEF 1314 - A la Carte

CIP Code: 12.0503
Credit(s): 3
A coures in a la carte or ‘cooking to order’ concepts. Topics include menu and recipe interpretation and conversion organization of work station employment of appropriate cooking methods plating and saucing principles. 1,2,3,4,6

Requisite(s): Take CHEF 2331
Faculty Consent: N