Prerequisite(s): Instructor consent

The student will also focus on learning pre-preparation techniques important to professional kitchen operations - Mise En Place. Students will build on principles learned in CRT 100 and move forward with moist cooking methods, the study of vegetables, starches, legumes. Also students will be introduced to eggs, egg cookery and all breakfast fare. Coffee and Tea will be discussed as well as the world of fruits. salads, salad dressings and sandwiches are also introduced. The student will also be introduced to pre-preparation for set meal service and extended meal service.

This course may be taken 1 time for credit.