CULI 1124 — Hot & Cold Breakfast Cooking
This course provides the student with the practical skills associated with breakfast cooking, including egg cooking and breakfast meat cooking. Also included are French toast, waffle and hot cake production as well as fruits, cereal, and starch accompaniments. Emphasis is placed on efficient work methods and the quality of the finished products. This course is part of the full-time Cooking Foundation - High School, Culinary Arts Programs.