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.