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.

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In their own words...

I love how EGTC feels like I’m on the job at an automotive garage. Our teacher is great; he brings a wealth of experience in the field, and his only mission is to help us maintain a career.

Christopher Mcllaren
Automotive Technology Student