| |
May 02, 2024
|
|
|
|
|
HCM 249 - A la Carte Cooking Lab
4.0 Credit(s)
Lecture 0
Lab/Clinical 12
A la Carte Cooking Lab introduces students to line cooking skills for fine dining as well as time budgeting and management. Students work in stations which include salads, broiler, sauté, expeditor, and preparation. Students plan and prepare upscale theme menus.
Add to Portfolio (opens a new window)
|
|