Jan 24, 2022  
2018-2019 Academic Catalog 
    
2018-2019 Academic Catalog [ARCHIVED CATALOG]

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NTR 440 - Culinary Cooking


(2-4-4)
Prerequisites: NTR 209  and NTR 300 
Part I: This course covers culinary art fundamentals with a focus on stocks, mother and compound sauces and thickening agents. The availability, quality indicators, common uses and cooking application for a wide variety of foods are addressed, while students gain practical application in different cuisine. Part II: This course is designed to provide an in-depth study of culinary arts, with emphasis on gourmet cooking techniques. Baking and pastry techniques will also be covered in this course. Students produce menus with a focus on plate presentation. American regional and Continental cuisines are reviewed.



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