CULA222L

This course will continue to build upon the fundamental techniques of culinary and baking/pastry learned throughout the first two rotations with an emphasis on advanced savory and baking pastry skills, recipe/menu planning, culinary nutrition, international and American regional cuisines. Students are required to synthesize information given during demonstration, lecture, and daily production to form classic and unique dishes involved in "a la carte" menu items.

Fall Only

All Years