Course Description
HOT258 Classical Cuisine II (2-4-4)

This course assigns students to a fully equipped, modern, professional kitchen to prepare and cook for the College's restaurant. 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 international cuisine. Students are assigned cooking stations of the traditional kitchen system and function as chef, sous chef, saucier, rotisseur and tournant. 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 the School

Last Updated: 07/27/16 08:06pm ET