This course focuses on the expansion of cooking techniques and food costing skills learned in CART 100 - Intro Culinary Food Service (2) and CART 245 - Cooking Fundamentals I Lecture (1) . Special emphasis on portioning and presentation will be given. We will reinforce CART 245 - Cooking Fundamentals I Lecture (1) basic knife and cooking techniques. Also we will expand on the practices of cooking various meats, produce and starches to create a balanced and eye appealing meal always with an emphasis on sanitation and safety.
