316-106 — Entree 1
Introduces basic entrée preparation including the preparation of side dishes, meats, seafood and poultry. Students will prepare foods using basic cooking methods including braising, grilling, sautéing, and roasting. Short order cookery will also be introduced. (Prerequisites: Completion of or concurrent enrollment in 316-102 Culinary Principles; 316-148 Sanitation and Safety) Credit for Prior Learning Available