Restaurant Kitchen (CULI 2513)

This course introduces students to station prep and cooking in an a la carte service restaurant. This includes the knowledge and skills for identifying, processing and cooking pork, lamb, veal, specialty poultry and specialty seafood products including cured and preserved items. Students apply the knowledge, skills, and techniques learned in previous courses and adapt the methods to restaurant cooking. Students are introduced to running the pass of a restaurant kitchen and develop critical thinking, time management, communication, and teamwork skills to expedite orders. Students build on plating and presentation skills and techniques learned in previous courses.