CUL-2150 Food Production II

Credits 3
An advanced food production class. Production topics will include principles of plate presentation, entree, starch, vegetables, seafood, veal, and lamb cookery. Additional topics will include menu construction, pricing, and production.
Prerequisite(s): HSM-1550, CUL-1100 and CUL-1150.
1 class/4 lab hours.
Course Outcomes

Develop complete menus using standardized recipes.
Prepare to specified quality standards complete meals, including entrée, starch, and vegetable.
Demonstrate plate presentation techniques, to include basic garnishing.
Analyze the current trends in culinary arts.