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Course 153: Kitchen Skills III |
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Vegetable and Starch Cookery |
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Kitchen
Skills III continues to build upon the basic cooking techniques developed in the
previous classes. The four methods of cooking first encountered in Kitchen
Skills I, are applied to the preparation of vegetable side dishes and main
courses. Product identification and proper handling of the vegetable products
commonly available to the professional chef are objectives of this class.
Increasing the student's awareness of global cuisine, this class exposes the
student to a variety of legumes, rice, grains and other starch preparations. |
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1 Credit, 32 hours |
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Level: |
Intermediate |
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Prerequisite: |
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Next: |
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HOME | CULINARY ARTS | BAKING
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