CUL 230: Advanced Kitchen Operations: American Regional
This course will focus on the advance application of culinary technique, plate presentation, and quality food production. Students will explore and define flavor profiles, modernized attributes of food preparation and plate presentation of America Regional Cuisine. Professional kitchen management, culinary technique, and organizational skill implementation will be emphasized in relation to the study of regional foods of the United States. The title of this course was previously Quantitly Food Production.
Level I Prereq: Academic Reading and Writing Levels of 6; Academic Math Level 2; CUL 114, CUL 120, and CUL 121, minimum grade "C"
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