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.

Related Programs

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Emily's Cafe is a product of our Culinary Arts Program. Our entrees are ordered, created, prepared, and served by our Culinary Arts students.

Planning an event? Let Emily's Catering help. Check out our catering menu.

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Relax. Correct. Nourish. Beautify. Rejuvenate.

Emily's Spa offers relaxing facials, waxing, and make-up application at lower prices while our students practice and hone their skills in the field of skin care. All work performed by... more »

In their own words...

Water Quality Management is a fast paced industry and you are able to earn a certificate in less then a year.

Jeffrey Barnier
Water Quality Managment Instructor