A La Carte Cooking


In order to receive a refund, or if you need to withdraw or transfer classes, you must submit your request by email to Tasheena Taylor at taylorta@grayson.edu, at least 7 business days prior to the course start date.



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A course in a la carte or "cooking to order" concepts. Topics include menu and recipe interpretation and conversion, organization of work station, employment of appropriate cooking methods, plating, and saucing principles. Lab included.

Prerequisites: CHEF 1301 with a grade of “C” or better and CHEF 1305 with a grade of “B” or better, and CHEF 2331.

Dates & Times

  • 1/16/19 - 3/7/19, Wednesdays & Fridays, 8:30am - 2:30pm; OR
  • 3/20/19 - 5/9/19, Wednesdays, & Fridays, 8:30am - 2:30pm; OR 
  • 1/18/19 - 5/9/19, Fridays, 8:30am - 2:30pm


  • $381


This class is offered through the Center for Workplace Learning as a mirrored course. Students may take the course for non-credit and if they so choose, may transfer the course to credit. A student may transfer up to 9 hours of mirrored course work to the credit side.