CHEF 1314: A la Carte Cooking

A course ni a la carte or "cooking to order" concepts. Topics include menu and recipe interpretation and conversion, organization of work-station, employment of appropriate cooking methods, plating, and saucing principles. Instruction will prepare students to identify nutrients and their sources, functions, digestion, and metabolism; explain healthy cooking techniques; analyze and modify recipes for healthier food production; and evaluate and prepare diets and menus in accordance with dietary guidelines and restrictions.