CU 3004 - Professional Cooking II

Institution:

Labette Community College

Subject:

Description:

Prerequisite: CU 3001 Food Service Sanitation CU 3003 Professional Cooking I This is the second of two courses in professional cooking methods. In this course students will continue to develop professional cooking skills in the savory kitchen, the pastry shop and the cold kitchen. Students should be able to demonstrate the skills necessary to prepare standard menu items, to prepare basic convenience baked products, and to prepare basic garde manger items after completing this course. The class will include menu planning for plated and buffet meals. Students will also learn how to make frozen desserts and intermezzo ices, identify different cheese and other specialty items.

Credits:

3.00

Credit Hours:

Prerequisites:

Corequisites:

Exclusions:

Level:

Instructional Type:

Lecture

Notes:

Additional Information:

Historical Version(s):

Institution Website:

www.labette.edu

Phone Number:

(620) 421-6700

Regional Accreditation:

North Central Association of Colleges and Schools

Calendar System:

Semester

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