CUUL 2140 Adv. Baking &CuisineInternat.
This course introduces international cuisine and acquisition of advanced cookery techniques. Course content reflects American Culinary Federation Educational Institute cook apprenticeship training objectives and provides background for those aspiring to become chefs. Topics include: international cuisine advanced grill cookery advanced vegetable cookery advanced meat cookery advanced line cookery advanced fry cookery and nutrition. Laboratory practice parallels class work. *Provides in-depth experience in preparing many types of baked goods commonly found in restaurants and hotels. Course content reflects American Culinary Federation and Retail Bakery Association training objectives and provides background for those aspiring to become pastry chefs or bakery supervisors. Topics include: breads pies cakes pastry dough puff pastry icing filling and candy. Laboratory practice parallels class work.