CLR 231 - Advanced Local and Seasonal Dish Preparation, Experimental
Credits: 3
1 Lecture Hours 2 Lab Hours
Prerequisites: High School/Vocational culinary program completion or six months food service experience.
Description
This course is a study of local and seasonal food preparation. Explores history and customs, serving styles, and preparation techniques of foods unique to selected American regions. Emphasis on practical cooking experiences. The class will foster self creativity through emphasising contemporary and classical cooking techniques. Plating, Timing, and Proper Utilization of food in restaurants will be taught.
Learning Outcomes
Upon successful completion of the course, the student will:
- Obtaining quality local and specialty food products
- Explain the importance of local seasonal foods
- Prepare food dishes using local and seasonal ingredients
- Recognize what drives today’s restaurants
- Minimize and control waste
- Practice healthier dining options
- Illustrate proper seasoning techniques
- Discuss prepared foods vs. fresh foods
Listed Topics
- Local farms
- Seasonal food charts
- Types of restaurants
- Artistic food plating
- Food fusion
- Portion Control
- Food Storage
- Ala carte cooking vs banquet/catering styles
Reference Materials
Instructor approved textbook
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