CRN
34376
Term
Spring 2024
Course
20B
Section
002
Catalog Description

Advanced principles of food preparation for fine dining kitchens through a combination of extensive hands-on practice, lecture, and demonstrations. Focus on line-cooking in various stations with preparation of seasonal menus while taking into account sanitation, sustainability, and restaurant cooking techniques.

Requisites

PREREQ: CAHS 10A and CAHS 10B

Learning Outcomes