HP 230 - Culinary Arts III

Institution:

Monroe University

Subject:

Description:

3 credits This course serves to bring together all of the aspects learned in Culinary I and II. The purpose of the course is to prepare the student to enter the production phase of kitchen operations. New variations on the students' basic skills will be introduced including a la minute cooking, finishing sauces, utilizing multiple pans to compose dishes and so on. Expectations for skill levels will be very high. Production menus will include amuse bouche, soups, appetizers, entrees, sauces, vegetables and starches. Plate production will be emphasized in the a la carte kitchen as well as the banquet setting. Students will be responsible for al set-up and production of a given station that will rotate with each class. These positions and stations include sous chef, roast, grill, sauté, poach, soup, vegetables and starch, salad/garde manger and steward. During the semester, students will be given the opportunity to serve meals to administration, faculty and staff. PREREQUISITE: HP-155

Credits:

3.00

Credit Hours:

Prerequisites:

Corequisites:

Exclusions:

Level:

Instructional Type:

Lecture

Notes:

Additional Information:

Historical Version(s):

Institution Website:

www.monroecollege.edu

Phone Number:

(718) 933-6700

Regional Accreditation:

Middle States Association of Colleges and Schools

Calendar System:

Semester

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