Description
Professional Cooking 2
Further continuation of 316-119 lab with emphasis placed on the demands of running a kitchen and developing quality products and sticking to details. Students will elevate their skills; heat transfer, sanitation, critical thinking, team work, and sauce production. The last eight weeks of the class are devoted to fish & shellfish cookery. The final segment is interpreting menus from the students.
Details
Grading Basis
Official
Units
4
Offering
Course
CUL ARTS 10316121
Academic Group
Associate Degree
Academic Organization
Hospitality
Enrollment Requirements
Prerequisite: Professional Cooking 1, 10316111; Principles of Sanitation, 10316101; and Food Theory, 10316106.