Mar 28, 2024  
2017-2018 Catalog SVC 
    
2017-2018 Catalog SVC [ARCHIVED CATALOG]

CAHM 238 - Sous Chef - Advanced Cooking

(3)
Theory and practice of advanced cooking principles using some exotic and unusual international products in classical and modern preparations. Covers cuisine of the Americas, Asia, the Mediterranean, and fusion cuisine, spa cuisine, avant-garde, charcuterie and cheese making. Prerequisite: Department chair permission.