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CHEF 203

This course will build on the knowledge gained in Chef 105, 102, 103 as the student applies and builds upon the theories and science involved in the fundamentals of classical and modern food cookery as it pertains to the professional kitchen.  The student will demonstrate a working knowledge of food theory in the practical application of culinary preparation techniques in culinary labs.  The details of sauces and sauce making, both classical and modern, detailed meat, poultry and seafood theory and detailed vegetable theory are the focus of this course.