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Apr 19, 2024
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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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