Course Description
The students will get hands-on experience in the production of breakfast items. They will develop preparation and timing skills. The preparation experience will include: egg cookery (including omelet preparation), cereals, breakfast meats, quick breads, dairy and cheese. Presentation of these items on a plate and buffet line will be emphasized. Students will prepare cold kitchen items such as canapés, hot and cold hor d'oeuvres, appetizers, pates, galantines, terrines and salads (Garde Manger). (Prerequisites: CULA-111, CULA-112, and CULA-115)
Min
3
School
School of Business, Humanities and Social Science
Division
Division of Business