CHEF 1314 A La Carte Cooking
Course Information
Course Description
A course 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.
Prerequisite(s)
CHEF 1301, CHEF 1305, and CHEF 2302
Assessment Levels
R1, E1, M1