COOK 317 - Contemporary Restaurant Cuisine - Dinner

Course Description:
This course builds and enhances proficiency with the tools, theory, trends and practical experience related to classic and contemporary dishes in à la carte dinner restaurant operation. Topics include mise en place, storage, safe handling, cooking methods, production and service. You will explore culinary trends, service styles, and the function and organization of kitchen brigades.

3 Credits

Prerequisite(s):

COOK 203