Center of the Plate

Course Code

CUA 129

Credits

4
Enables the student to plan and prepare a variety of complete meals in a commercial kitchen focusing on center of the plate entrees including meat poultry seafood and vegetarian items. Meat poultry and seafood handling and preparation including basic forms and cuts principles used for selecting products and appropriate cooking methods are emphasized. Vegetarians entrees are also covered including methods for preparation and cooking of various types of potatoes rice legumes pastas casseroles and grain products with special attention given to complimentary proteins.

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EGTC is teaching me the skills to prepare me for the state CNA exam, this school has a very high passing rate. My teacher is fun and energetic, she makes you want to learn!

Elisa Domenget
Current Student