TR4133 Culinary Skills 3: Creations
Creative cuisine is emphasized, with the course culminating in a presentation dinner prepared and served by the students. A variety of appetizers and hors d'oeuvres, advanced entree preparation, and dessert forms are covered. Students practice garnishing, presentation, and plating of food. Ethnic and regional cuisines are introduced, as well as methods for preserving foods.
Prerequisite
TR3131 and TR3132