Course: Cooking Methods

Catalog Number: 10316110

PREREQUISITES: 10109112 Sanitation for Food Service

Credits: 3.00

...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.

Select Term to View Scheduled Classes:
Please note that this class may or may not be offered in the term selected. Class listings are updated daily to reflect changes or additions. Please check prior to the beginning of the term for the most up-to-date information.

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