CAH F243 - Culinary IV:A la Carte Cookery

Institution:

UAF Kuskokwim Campus - Bethel

Subject:

Culinary Arts/Hospitality

Description:

Study focuses on the preparation of food items for service in a guest-centered a la carte environment. Students will work in a la carte stations to include salads, broiler, saute, expediter, and tournant. Line cooking skills for fine dining as well as time budgeting and management will be emphasized. Students will gain proficiency in the areas of kitchen sense, mise en place, and hustle. An increased focus on the concepts of food presentation is emphasized. Projects include menu design, research and design of dishes to include plate presentation. Students plan and prepare up-scale theme menus. Prerequisites: CAH F141, CAH F175, CAH F242.

Credits:

4.00

Credit Hours:

Prerequisites:

CAH F242 UF C- AND CAH F141 UF C- AND CAH F175 UF C-

Corequisites:

Exclusions:

Level:

Instructional Type:

Lecture/Lab

Notes:

Additional Information:

Historical Version(s):

Institution Website:

www.uaf.edu/bethel

Phone Number:

(907) 543-4500

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