Day 10: Final

KitchenInstructor Resources

Final Exam- 2 Hours to Complete:

There will be no lecture, go directly to the lab and be prepared to start immediately.

Each student independently prepares two professionally plated entrees to industry standards:

  • Plate 1:   Grilled Sirloin (Medium Rare)/ Pan Roasted Brussels Sprouts/Potato Puree/Mushroom Sauce
  • Plate 2:   Seared Salmon (Medium)/Sauteed Spinach/Rice Pilaf/Bearnaise Sauce

~Each student will be responsible for sourcing and scaling their recipes.

 

 

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