COOK 317 - Dinner a la Carte

Course Description
Practical Familiarizes the student with the operation of a kitchen for a fine dining establishment. An international menu is presented utilizing gueridon, French and American Service. Current ingredients and menu stylings are incorporated into the offerings (table d’hote and banquet menu). Theory The theory component includes the function of a brigade, current interpretations of classical offerings and the exploration of trends. Regional and ethnic influences are incorporated into the menu.

3 credits

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