Jun 01, 2020  
Undergraduate Catalog 2019-2020 
    
Undergraduate Catalog 2019-2020 [ARCHIVED CATALOG]

VGCA 144 - Professional Cooking: Beef (Elective)


1 hour

This course introduces the principles of meat cookery as it applies to beef.  Students select appropriate equipment and a variety of cooking methods such as searing, stewing, braising, roasting, grilling, and baking.  Current trends of plating and presentation are practiced. Lab Fee: 9 ($180).
Pre- or Co-requisite: VGCA 151 .
FALL, odd years