CULA145

The students will get hands-on experience in the production of breakfast, brunch and lunch 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). The student will prepare lunch items such as sandwiches, salads and salad dressings, pasta, hot lunches, and vegetarian dishes. Students will also prepare, manage, and maintain buffet offerings during set periods. Students will be required to maintain sense of urgency, standard kitchen decorum, and ability to operate within a team (brigade). Prerequisites: A grade of ?C? or higher in CULA 111, CULA 112, CULA 114, CULA 116 Corequisites: CULA 131, CULA 141, CULA 151