May 02, 2024  
2011-2012 Catalog 
    
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2011-2012 Catalog [ARCHIVED CATALOG]

CART 246 - Cooking Fundamentals II (3)

This course focuses on the expansion of cooking techniques and food costing skills learned in CART 245 . This course will also introduce special techniques necessary for breakfast cookery. Special emphasis on portioning and presentation will be given. We will revisit CART 245  based cooking techniques and continue the practices of cooking various vegetables, starches such as potatoes, dumplings, pastas and grains always with emphasis on sanitation and safety.