This course is designed to further students’ knowledge of the fundamental concepts, skills,
and techniques involved in basic cookery. Emphasis is placed on meat identification/
fabrication, butchery and cooking techniques/methods; appropriate vegetable/starch
accompaniments; compound sauces; plate presentation; breakfast cookery; and quantity
food preparation. Upon completion, students should be able to plan, execute, and
successfully serve entrees with complementary side items. S24960
- Teacher: Terra Ciotta