FDSR 4478 - Quality Food Lab IV

Credits: 
8
Level: 
Lower
Prerequisites: 

FDSR 1478 with D or better and FDSR 2479 with D or better and FDSR 3479 with D or better

Description: 

This lab section provides students with hands-on managerial experience in the planning, organizing and directing of kitchen production. Students will rotate through experiences as chef, station cook and dining room manager. These experiences will help students develop a personal/professional cooking style through creativity, innovation and synthesis based on previous lab exposures. The lab will emphasize refined sauce making, braising, smoking, cooking proteins to order and sophisticated plate presentation.

Culinary Arts Lab Fee - $60