TR4123 Culinary Skills 3: Appetizers and Entrees with Beauty
This course culminates in students preparing and serving a multicourse dinner to invited guests. To prepare, students learn how to create appetizers and hors d’oeuvres, layered entrees and multifaceted desserts using whole food ingredients. How to garnish and plate elegantly are discussed.
Prerequisite
TR3122 and current food handler’s permit; students enrolled in the culinary arts program must have achieved a 2.0 (C grade)