CHRM 1140 A la Carte Cookery: American Regional

0.0 - 9.0 - 3.0

Prerequisite

Course Description

Study focuses on the preparation of breakfast and lunch cookery for service in a guest-centered environment. Students gain proficiency in the areas of kitchen sense, station management and organization, kitchen safety and sanitation, mise en place, and hustle. An introduction to 'American Regional' cuisine is also included. NOTE: Course title formerly A la Carte Cookery