Catalog Number: 10316110
PREREQUISITES: 10109112 Sanitation for Food Service
...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.
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|Fall 2018||08/27/2018 TO 12/21/2018|
|Spring 2019||01/21/2019 TO 05/10/2019|
|Summer 2019||06/03/2019 TO 08/16/2019|