Washtenaw Community College

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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 Quantity 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"

Credits
3
Lecture Hours
15
Clinical Hours
0
Lab Hours
90
Other Hours
0
Total Hours
105

Some classes are not offered every term. To see if this class is currently available, check the schedule.

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