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Apr 25, 2024
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PUBLISHED 2019-2020 Credit Catalog [ARCHIVED CATALOG]
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COOK 303 - Lunch a la Carte Course Description Practical Prepare food that incorporate current trends, classical interpretations, nutritional considerations and garnishing. Balance of flavours and cost effectiveness, la carte and buffet luncheons, plus small group functions are done. Learners work in an environment that requires production and service. Coping with time constraints and organizational skills are emphasized. Theory The related studies of time, temperature and cooking processes used for la carte luncheon and buffet menu items.
3 Credits:
© 2015-2018, Southern Alberta Institute of Technology (SAIT). All Rights Reserved. Domestic Fee 554 International Fee 2017.34 Registration Statement View course dates and times.
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