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Apr 19, 2024
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CUA 129 - Center of the Plate4.0 Credits
Prerequisites: Prior completion of CUA 121 or CUA 103 with a grade of C- or higher.
Enables the student to plan and prepare a variety of complete meals in a commercial kitchen, focusing on center of the plate entrees including meat, poultry, seafood, and vegetarian items. Meat, poultry, and seafood handling and preparation, including basic forms and cuts, principles used for selecting products, and appropriate cooking methods are emphasized. Vegetarian entrees are also covered, including methods for preparation and cooking of various types of potatoes, rice, legumes, pastas, casseroles, and grain products, with special attention given to complimentary proteins. This course has a fee that may be non-refundable. Please see the registration staff for more information.
LECLB 90 Contact hours
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