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CHEF - 150 Breakfast, Lunch and Dinner Prep 3
This culinary lab will focus on the planning of, and creating of foods for the three standard meal periods. The stations of pantry, hot line, and prep kitchen stations will be set up and examined. This course will compare and contrast similarities and differences in these meal periods, including timing, staffing and check averages. Further focus will be on egg cookery, sandwiches, salads, soups, appetizers, entrees, and daily specials.
Pre-requisite(s):
CHEF 130
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