CA 110 Mis en Place

More than just a French term that few can pronounce correctly, the professional chef lives and dies by a good mise en place. Meaning "everything in place," this course will cover topics that will help prepare students for cooking/baking in a professional manner. Students will learn how to create prep lists, as well as developing the ability to plan and organize a day’s work.  Proper knife care and cuts are also covered in this course.

Credits

1

Distribution

Business/Services

Offered

Fall Semester