A La Carte II (CRT 2013)

Term: 2019-2020 Academic Year Spring Term

Faculty

Laura Marguerite WilliamsShow MyInfo popup for Laura Marguerite Williams

lwilliams@socc.edu

Office hours: 

Monday- Thursday 1-2pm 

Friday 9-10am in person or Zoom available

Emails- 

I will get back to you within 48 hours M-F

Please feel free to email me anytime. I will do my best to get back to you on the weekends or by Monday at the latest. 

Office Phone- 541-888-7302  

Schedule

Mon-Tue-Wed-Thu-Fri, 8:00 AM - 11:50 AM (3/30/2020 - 6/11/2020) Location: NC OCCI 136

Description

This course is the second part of a two-part course. A La Carte II focuses on the composition, structure, and basic quality factors of meats, game, poultry, finfish and shellfish. USDA requirements and guidelines are introduced. IMPS and NAMPS classifications are discussed and some butchering is practiced. Three- to four-course daily menus are built around the aforementioned proteins, applying previously introduced moist and dry cooking methods. The students will gain competence in "a la minute" (prepare to order) methods for preparing these menus. Plate presentation approaches in the classical and contemporary styles will be included. Simulation of restaurant environment, in terms of timing of courses, is created. A La Carte II focuses on pork, lamb, finfish and shellfish.