CULA 108 — Station Cookery: 3 Credits (3 Lab)

(Su) Culinary Skills majors only. This course teaches the fundaments of working and managing professional kitchen “Stations”: Grill, Saute, Fryer, Expo, Lunch, Breakfast, Bakeshop, and aspects of banquet/catering service. Product preparation/organization, ala carte cooking techniques, line communication, order assembly, and guest service will be introduced