CAA140 Introduction to a La Carte
This course serves as an introduction to the basic principles of a la minute cooking methods 和 raw fish fabrication. 学生 will practice various a la minute cooking methods including sauté', shallow poach, 和 grill in an a la carte environment. In addition students will prepare 和 utilize contemporary butter sauces 和 practice vegetable 和 starch cookery. Upon completion, students will be able to demonstrate a variety of a la minute preparations, proper plate presentations, flavor development, 和 prepare a variety of fish 和 shellfish items.
先决条件
Credit Hours:
2.00