CA 165 - Center of the Plate

Credit Hours 3
Lecture: 1 Lab: 4
This class will take you through the stages of plate and menu designs. We will work through Appetizers, soups, salads, Entrée and desserts. Classical Escoffier dishes will be studied and prepared. You learn the art of creating beautiful plates that look great and taste better. Techniques include Plate flow, plate color scheme, flavor profile, Balance and Texture. This class allows you let your imagination run free and open your creative side. Learn to put ideas on paper and work out spacing and flow. A mystery box final in which all talents will be put to use finalizes the class, creating a 3 course meal. Prerequisite(s): CA 106, CA 116, CA 156, CA112 and CA 152
Is course repeatable for credit? No
Variable Hour Exist No
Mode of Delivery Traditional
Is this a Human Relations/Diversity Course? No
Is this an International Course? No
Semesters Offered Summer