CUL 140 Restaurant Cooking III
Introduces students to the experience of a leadership role in the kitchen brigade system. Students will be in the rolls of station lead cook, expediter, and sous chef. Demonstrate advanced cooking skills. Show other students basic and intermediate cooking skills. Students will direct activates in the kitchen during restaurant operations.
Prerequisite
Successful completion of
CUL 110 and
CUL 124 - Restaurant Cooking I & II.