COOK 233 - Lunch Cookery

Course Description
This course introduces students to the preparation of classical and contemporary dishes using dry and moist cooking processes. Practical Methods of preparing, cooking, portioning, garnishing and presenting a variety of meat, fish and poultry. Batters, dressings, stocks, basic sauces and accompaniments are prepared to complement the menu items. Small quantity, batch cooking, cook/ chill and re-thermalization methods are emphasized. Theory Product knowledge and handling complement the study of basic cooking methods and techniques. Basic menu terminology is introduced.

3 Credits:

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Domestic Fee
554
International Fee
2017.34
Registration Statement
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