Students will be introduced to basic financial accounting concepts, principles, and practices. This course is designed to build upon competencies developed in Introduction to Computers (COMP1000) with direct relationship to the hospitality industry. Identification, inspection, and grading and preparation of sauces, vegetables, and farinaceous products reviewed. Emphasis on dry, moist, and combination cooking methods. Beef and Veal Preparation and Cookeryįabricate, prepare, and present beef and veal cuts using classical, international, and contemporary recipes. Emphasis placed on laminated doughs, cake types, mixing methods, cake decorating and finishing techniques, custards, creams, pies and tarts, and more advanced pastry production. Lab Classes Baking, IntermediateĮxpands on the fundamentals and principles of baking. Here are the courses you will take in your second semester (spring) of Culinary Arts.
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