CULA 1550 — Breakfast and Lunch Preparation and Cooking
This course introduces the student to the principle skills and production of foundational foods in breakfast and lunch cooking. The student will focus on planning, preparation, cooking techniques, and resource management. The course emphasizes egg dishes, common proteins, sweet and savory dishes, salads, sandwiches, and sides. The student will explore efficient production methods, nutrition principles, balanced plating, proper food handling and storing, and service skills. This course prepares the student to adapt to the specific needs of many operations. Prerequisites: Completion of and . (1 lect., 4 lab)