2015-2016 Catalog

CUA 129 Center of the Plate

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 of preparation and cooking of various types of potatoes, rice, legumes, pastas, casseroles and grain products with special attention give to complimentary proteins.

Credits

4

Prerequisite

CUA 101 and CUA 125 or HOS 121