英文大綱 |
The purpose of the class is to provide a culinary base for you to build on. You will be introduced to the fundamental concept, skills and techniques of basic cookery. Special emphasis is gain to the study of ingredients, cooking theories and techniques. Knowledge acquired in prior courses of Western Cooking I &II Sanitation and culinary math is used on a daily basis. The new skills gained in these course will provide you with a Western Cooking foundation which will be used in production setting in Banquet Room Lunch serving.
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