Advanced Line Prep and Cookery

Course Code

CUA 233

Credits

4
Focuses on preparation of complete meals to order. Emphasizes cooking center of the plate items such as meat fish seafood and poultry as well as accompaniment foods such as starches and vegetables. Enables the student to prepare sauces entr?e salads edible garnishes and meals determined by the menu prepared for a dining room setting. Emphasizes line supervisor saut? cook pantry cook cooks helper and runner responsibilities.

Related Programs

Take the next step to a rising career

Fill out this form for more info on the program you'd like to study.

* indicates required

 

 

In their own words...

HVAC/R is a growing and expanding trade that is always in search of qualified personnel. Approximately 33,000 new jobs open every year.

Jerry Gates
HVAC/R Instructor