FDSR 4478 - Quantity Food Lab IV, 8 Credits
Prerequisite(s): FDSR 1478 with D or better and FDSR 2479 with D or better and FDSR 3479 with D or better
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.