FDSR 4478 - Quality Food Lab IV
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