This course presents the fundamentals of food preparation related to protein cookery and finished plate development. Instructional methods include lectures, demonstration and student participation. Topics include the identification, production, and evaluation of beef, poultry, shellfish, finfish, breakfast foods and vegetarian cookery. Sanitary practices and compliance with laws and ordinances of the Department of Health are enforced. Students are required to have a professional chef's uniform to participate in class according to departmental uniform policies.
Last Updated: 10/21/2013