CULN3479

Students will practice menu planning and the preparation of restaurant items in the working labs of the program. This lab provides hands-on experience in order to develop supervisory and management skills in the kitchens and dining room. In addition, the student is expected to develop a mastery of skills for a la carte and volume preparation of basic sauces, appetizers, vegetables, grains and pastas, salads, sandwiches, and a variety of entrees, with an emphasis on accepted culinary techniques and presentation.