This course describes common procedures used to prepare stock, ingredients used in making stock, and explains the function of a stock in making sauces and soups.
This course discusses the classifications of soups, preparation methods, methods of thickening, holding, and serving.
This course focuses on the procedures necessary to prepare a full repertoire of both classic and contemporary sauces, their uses and the reasons for using a sauce to finish a dish.
This courses begins with the basics of type, grade, and cuts of these main dish items. Discussions include: roasting, baking, broiling, frying, boiling, sauté, and braising. Recipes, seasoning, and serving are also covered.
Discussion includes: achieving proper doneness in vegetables, rice and pasta, general rules and methods of cookery, seasoning, and serving.
This course focuses on the special techniques necessary for breakfast cookery. Topics covered include eggs, hot cereal g, pancakes, crepes, waffles, and French toast, cooking, holding, portioning, and finishing for service.
This course covers the various responsibilities of the garde-manger and charcuterie kitchen areas and the types of items they produce, the fundamental techniques to use in this production area.
This course focuses on the special techniques necessary for preparing vegetarian entrees and side dishes.
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