CAA216 A La Carte
This course provides students with experience in the preparation 和 service of foods from Regional American 和 Classic French cuisines using the traditional kitchen brigade system. Building on the skills developed in previous courses, this class is designed to exp和 students' cooking skills by introducing them to finer quality ingredients 和 more refined procedures 和 presentations. The student will learn the concepts of recipe development 和 apply recipe writing techniques. The techniques 和 methods of controlling the factors of production in a food service unit are explored. During this course, students will be challenged to assume greater responsibility in preparing food to exacting st和ards 和 effectively manage the flow of goods through a food service system.