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 firstname.lastname@example.org, at least 7 business days prior to the course start date.
IntroductionA 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