Advanced concepts of food preparation and presentation techniques. Reinforces and advances techniques, terminology and course material.
Outcomes
- Practice and demonstrate a variety of specialized cooking techniques that challenge current abilities.
- Demonstrate special presentation techniques needed for a variety of foods both in a banquet/buffet presentation and in individual plate presentations.
- Define, demonstrate and evaluate for quality various cooking techniques and processes including, sautéing, pan frying, deep frying, shallow poaching, simmering, grilling, broiling, roasting, baking and combination cooking methods.
- Prepare and present a variety of breakfast, lunch, dinner and appetizer items in both a buffet/banquet and in individual plate presentations.
Distribution
Career Training
Notes
Face-to-face