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

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