HOT 258 — HOT 258
Classical Cuisine II In this course, students prepare and cook food for the college’s restaurant, which is open to the public. Students are assigned to a fully equipped, modern, professional kitchen. Full course a la carte menus are produced according to seasonal availability of fresh ingredients in a planned schedule of progressively more difficult menus. Special emphasis is placed on the pressures of “line cooking. ” Menus for this course are composed of more elaborate continental dishes and international cuisine. Students are assigned cooking stations of the traditional kitchen system and function as chef, sous chef, saucier, rotisseur and tournant. Sanitary practices and compliance with laws and ordinances of the Department of Health are enforced. To participate in class, students are required to have a professional chef ’s uniform and knife kit approved by The School of Hotel, Culinary Arts and Tourism. Note: This course satisfies the SUNY General Education Communication category only for the Culinary Arts A.O.S. program. PR: HOT 112 or consent of the Department