Culinary Theory III

This course is designed to examine the principles and philosophy of purchasing, storing and cooking quality ingredients in the foodservice industry. The student will learn advanced, classical and contemporary culinary practices relating to meat, poultry, game, and seafood cookery. Additional topics of study include Garde-Manger, recipe development and the application of convenience products in the food service industry. Throughout the course students will also learn a variety of global sustainability practices used in the culinary industry which lead to World Chefs-Feed the Planet Certification.