This course focuses on the special techniques necessary for breakfast cookery. Topics covered include eggs, hot cereals, pancakes, crepes, waffles, and French toast, cooking, holding, portioning, and finishing for service.
This course covers the various responsibilities of the garde manger and charcuterie kitchen areas, the types of items they produce, and the fundamental techniques to use in this production area.
This course focuses on the special techniques necessary for preparing vegetarian entrees and side dishes.
- Teacher: Chef Marc Sierra
This is a laboratory practicum illustrating the topics covered during the semester
- Teacher: Chef Donato Leone
- Teacher: Chef Jay Robinson