CUA 130 - Kitchen Production Skills III

2.00 credits

Production Skills III continues the practice of dry and moist heat cookery, preparation of grains, legumes, and vegetables. Techniques in identification and fabrication methods for subprimal and foodservice cuts along with proper tying ad trussing methods. Timing and sequencing of kitchen tasks to meet service demands are the foundation of this study. Corequisite: CUA 130L. SP Corequisite: CUA 130L.