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CA 141, Butchery, Center of the Plate Presentation, Quantity

Students recognize & identify all procedures for poultry fabrication and cookery Students will demonstrate proper methods based on quality and advanced methods. Students will create formal "a la minute" cooking techniques.

Grade levels: Undergrad

kasmarsl

CA 141, Butchery, Center of the Plate Presentation, Quantity

Grade levels: Undergrad

kasmarsl

Advanced Baking 141 Section-7546

The student will demonstrate, design, and prepare various advanced bakery items using a variety of mediums to produce decorative centerpieces for professional a food service facility. Molded and tempered chocolate showpieces, marzipan, nougatine, pastillage, pulled sugar, wedding and other occasional cakes rolled and poured fondant and gum paste will be identified and prepared

Grade levels: Undergrad

kasmarsl

Introduction to food science for culinary arts

Food laboratory testing quiz for culinary arts

Grade levels: 6-8 9-12 Undergrad

kasmarsl

CA 142

Grade levels: 6-8 9-12 Undergrad

kasmarsl

Manipultive FInal Exam CA 100

Manipulative presentation: Brown Sauce Espagnole, Knife Skills, and Veloute

Grade levels: Undergrad

kasmarsl

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