5credit hour(s) (Pre- or corequisite: CULN 1111 or department approval)
Develops the skills needed to work as a Line Cook in preparing a la carte menu items to order. Continued focus on American regional cuisines with emphasis on seasonal ingredients and the historical and geographical significances of each region is continued. Students rotate through various cooking stations (depending on menu requirement) while serving meals to the public in a student operated restaurant. In addition to practicing hands-on cooking methods, instruction will focus mise en place, teamwork, organization, time management, sanitation, safety and plate presentation.