CARTS112 - Advanced Cooking Techniques

Advanced concepts of food preparation and presentation techniques. Reinforces and advances techniques, terminology and course material.

Credits: 5

Distribution: Hospitality

Offered: Fall, Spring

Outcomes

  1. Practice and demonstrate a variety of specialized cooking techniques that challenge current abilities.
  2. Demonstrate special presentation techniques needed for a variety of foods both in a banquet/buffet presentation and in individual plate presentations.
  3. Define, demonstrate and evaluate for quality various cooking techniques and processes including, sautéing, pan frying, deep frying, shallow poaching, simmering, grilling, broiling, roasting, baking and combination cooking methods.
  4. Prepare and present a variety of breakfast, lunch, dinner and appetizer items in both a buffet/banquet and in individual plate presentations.
Fall Quarter registration for new students begins July 19. Get started today on your enrollment steps!