Course Code: CULN 247
Academic Year: 2020-2021
This course provides students with the opportunity to demonstrate their knowledge of the different cooking principles and techniques while producing large quantities of food items. Students are exposed to classical and contemporary methods of cooking while learning how to prepare for success in a quantity kitchen. Students expand their knife and organization skills while enhancing their critical thinking. Students will prepare food items in a timely manner; learn to evaluate quality controls, consistency and temperature management.