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CHEF 204

Students will build upon the knowledge and skills developed in Chef 104 and Chef 105 in the fundamentals of planning, preparation, execution and presentation in the professional kitchen.  Students will be able to apply basic and intermediate preparation methods including the selection and use of appropriate cooking/baking techniques, ingredients, mise en place and garnishes.  Working in a modified modern brigade system, developing practical team and interpersonal skills are a primary focus of this module.  Another primary focus is the introduction of service in courses as the students will operate the student run dining room, Essence, for luncheon service to the public.