Course Description

Focus on the basic cooking methods as they apply to the major cuts of beef, veal, lamb, pork, poultry, and seafood. Portion control and proper boning techniques will be demonstrated and practiced. Quality standards of food presentation and achieving proper flavor through the correct application of the principles and processes of modern cookery will be practiced. High standards of professionalism, sanitation, and proper work habits will also be emphasized. Course requires purchase of a set of knives. Students will be required to follow hospitality department dress standards. Lecture/Lab.