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...

There are students at different levels in every class and they can help and work with each other.  I’m here to keep students moving in the right direction.

Lina Fedynyshyn
Accounting Instructor