Students will further develop the skills and techniques learned in CUL 230 (Advanced Culinary Skills and Techniques), with emphasis on volume cooking, plating techniques, plate presentation, and garnishing. Students will practice hands-on development of these skills in a professional kitchen.
Upon successful completion of this course, students should be able to:
Demonstrate proficiency in classical and modern plate presentations
Demonstrate proficiency in production and safe handling of volume foods for banquets and catering including soups, sauces, proteins, starches and vegetables
Apply basic garde-manger skills in production of various cold foods
Prepare hot and cold foods for buffet presentation