CULA170 Skill Development II
A chef's guide to pantry, garde manger, charcuterie and egg cookery; basic applications of the fine art of specialty food handling including pates, galantines, ballotines and sausages; brines, cures and smoking; all phases of meat, poultry and fish smoking and curing; buffet style food presentation, food decoration, vegetable carving, platter presentation and edible and non-edible centerpieces; basic cold food preparation including salads, salad dressings, cold sauces, and egg handling and preparation. Restricted to Culinary students. Prereq. - CULA120.
Prerequisite
CULA120
Lecture/Lab Ratio
0:8