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

This course is conducted in 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 and American regional cuisine. This course offers cooking stations of the traditional kitchen system where students function as chef, sous chef, saucier, rotisseur, and tournant. This courses focuses on preparing and cooking the 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. A professional chef's uniform is required to participate in the class. PR: HOT 112 or consent of the division

Last Updated: 10/05/15 08:07pm ET