TR4123 Culinary Skills 3: Appetizers and Entrees with Beauty

This course culminates in students preparing and serving a multicourse dinner to invited guests. To prepare, students learn how to create appetizers and hors d’oeuvres, layered entrees and multifaceted desserts using whole-food ingredients. How to garnish and plate elegantly are discussed.




TR3122 and current food handler’s permit; students enrolled in the culinary arts program must have achieved a 2.0 (C grade) or better in all designated culinary courses or approval of culinary curriculum director. Students must be in good academic standing to pursue practicum.