HP-230 Culinary Arts III
This course is a practical and theoretical examination of taste, cooking techniques, ingredients and flavoring techniques. Building upon previous cooking courses, students add the protein fabrication techniques to their repertoire of skills. Fabrication of poultry, fish, shellfish, beef, lamb, pork and game are the focus of the course. Students learn the methods of braising, grilling, stewing, sauté, roast, poach, and deep fry.
Credits
3