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Nov 08, 2024
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CUA 129 - Center of the Plate4.0 Credits
Prerequisites: CUA 121 ; Minimum grade C-.
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.
LECLB 90 Clock hours
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