Professional Cooking 2
Catalog #10316121
Continuation of 10-316-111 with emphasis placed on the demands of “cutting edge” cuisine. Students elevate their skills to such diversity as infusions, emulsions, terrines, reductions, and fat free cuisine. Students interpret intense recipes, create dishes from scratch, and research international cuisine. Students prepare themselves for the rigor of the food service industry as they fine-tune all their skills. Research will be done on modern cuisine and trends. “Great American Chef Tours” including examination of the culinary epicenters of New York, San Francisco, and New Orleans. Students learn the specialty of catering, gourmet store operation, and private chef occupations. Prerequisite: 10-316-101, 10-316-106 and 10-316-111.
Credits: 4
Prerequisites: Prerequisite: Professional Cooking 1, 10316111; Principles of Sanitation, 10316101; and Food Theory, 10316106.
Course Offerings
last updated: 03:05:18 AM Mar 20 2010
This is a list of classes scheduled at various MATC locations. For complete, up-to-date information - including availability - please search for classes through Inside MATC.
Truax Campus
Catalog/Class # Semester Class Dates Meeting Times Instructor Mode of Instruction
10316121
Class #62868
Spring 2009-2010
Jan 12 2010 -
May 11 2010
7:30 AM - 2:20 PM
T
Gaglio,Joseph M
In Person
10316121
Class #62870
Spring 2009-2010
Jan 14 2010 -
May 13 2010
7:30 AM - 2:20 PM
R
Johnson,John G
In Person
10316121
Class #62872
Spring 2009-2010
Jan 13 2010 -
May 12 2010
7:30 AM - 2:20 PM
W
Schroeder Jr,Ryan C
In Person
10316121
Class #70980
Spring 2009-2010
Jan 11 2010 -
May 10 2010
7:30 AM - 2:20 PM
M
McGuinnis,Kevin M
In Person
10316121
Class #71574
Spring 2009-2010
Jan 11 2010 -
May 10 2010
2:00 PM - 9:00 PM
M
Appleton,Kevin D
In Person
Mar 8 2010 -
May 10 2010
2:00 PM - 3:00 PM
M