Course Description
HOT257 Classical Cuisine I (2-4-4)

Students are assigned to a fully-equipped, modern, professional kitchen. Full course a la carte menus are produced according to the seasonal availability of fresh foodstuffs in a planned schedule of progressively more difficult menus. Special emphasis is placed on the pressure of "line cooking." Menus for this course are composed of continental dishes, including variations of basic formulas and the transformation of fundamental food products to new and diversified dishes. Students are assigned cooking stations of the traditional kitchen system and function as chef, sous chef, saucier, rotisseur and tournament. Students in this class will be preparing and cooking food for the College's restaurant, which is open to the general public. Sanitary practices and compliance with laws and ordinances of the Department of Health are enforced. Students are required to have a professional chef's uniform to participate in class. PR: HOT 112 or consent of department F

Last Updated: 01/26/15 08:06pm ET