Part I: Safety, Sanitation and Knife Skills, con’t.
- Kitchen/Station Set-Up
- Mise en Place
- Knife Skills
- Each group of 4 students completes the following:
Part III: (While the beef and chicken cook…)
- “Ch. 20 Braising and Stewing.” The Professional Chef. 9th ed.
- “Ch. 25 Cooking Pasta and Dumplings.” The Professional Chef. 9th ed.
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