Students prepare and enjoy a full meal at each class session. Recipes will include some seasonal, ethnic and gourmet, but emphasis will be on preparing quick, healthful, tasty meatless meals. Student evaluations by the externship coordinator and the employer. Enrollment by special permission only. Continuation of CAH 141 with emphasis on ala carte and production cooking.
Students prepare foods for the advanced table service class.
Foods will represent current trends in the industry with kitchen organization and professional methods stressed. Continuation of CAH 242 with emphasis on international and new trend American Cooking. The role of the Garde Manger in the modern kitchen explored. See note at beginning of section. Continuation of CAH 146 with emphasis on specialty breads, desserts, cakes, tortes and French pastries.