Course: Cooking Methods

Catalog Number: 10316110

Credits: 3.00

Class #Class DatesClass Day(s)Class TimeModeLocation
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PREREQUISITES: 10109112 Sanitation for Food Service

Description: ......explores the advanced professional kitchen, covering soups, sauces and cooking methods. Content includes stock preparation, reduction techniques and a wide variety of classic soups, in addition to contemporary sauce preparation, the 5 Mother Sauces and their many derivatives. Adv. cooking methods are applied to batch and single entree preparation. Styles of plating are explored.