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Introduction to a La Carte (CUA 150)
Term: 2020-2021 Spring Semester
Mon-Wed, 8:00 AM - 11:55 AM (2/9/2021 - 3/4/2021) Location: CMCC CUA 600 Tue-Thu, 9:00 AM - 11:55 AM (2/9/2021 - 3/4/2021) Location: HYB ZOOM ZOOM
CUA 150 Introduction to a La Carte 2 Credit (.5 Lecture 1.5 Lab 0 Shop)14 Hr/Wk (2 Hrs. Lecture,12 Hrs. Lab) *4 wksThis course will concentrate on the behind the scenes actions that need to be taken to make a successful restaurant. Menu creation, menu planning, recipe costing, purchasing, cooking and presentation will all be covered. We will also start breaking down common fish bought whole and learn how to effectively break down primal and sub primal cuts of beef. Prerequisite: CUA 110.