Professional Cooking

Prerequisite: Foundations of Professional Cooking

In this course students continue their study in fundamental concepts, techniques, theories, ingredients, and methodologies involved in the preparation of basic menu items. Students rotate through food handling methods and techniques, portion control, costing, production, plating and garnishing of soups, salads, starches, vegetables, and entrees. Students participate in demonstrations, group exercises and school-based enterprises to supplement developments of technical knowledge and skills.


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