THE SEASONAL KITCHEN AND PANTRY
Provides the learner with skills in choosing quality farm-fresh produce and utilizing staples found in a pantry. Learners will incorporate a variety of elements as they create a healthy menu such as salad greens, fruits, vegetables, meats and cheeses in meal preparation.
Prerequisites:10-316-100 SANITATION FOR FOOD SERVICE OPERATIONS and 10-316-101 CULINARY FUNDAMENTALS and 10-809-199 PSYCHOLOGY OF HUMAN RELATIONS or 10-809-198 INTRO TO PSYCHOLOGY. Condition: Accepted into the Culinary Arts Associate Degree program, or with Dean approval.