This course will serve as an introduction to the basic concepts, techniques, terminology and methods involved in the preparation, presentation and portioning of various food and menu items. Students will rotate through the stations of a commercial kitchen gaining experience in knife skills, food production, food preparation, recipe understanding and the overall operation of a restaurant kitchen. This course will focus on à la carte, cooked to order foods as well as some quantity food production. Emphasis will be placed on the cookery process, food desserts, vegetables, salads, starches and entree preparations and also developing the proper techniques of plating and preparing desserts, vegetables, salads, starches and entree preparations.
Prerequisites: CUL 111, CUL 120, ENG 085* and MAT 020*or higher