This capstone course will reinforce the skills learned in the prerequisite classes. Students will learn how to brew beer, pair wine and food, and review the distillation process for spirits through hands on experiences as well as practices in dining room management and tableside cooking. Knife skills, stock and sauce making, moist heat cooking methods, dry heat cooking methods and combination cooking methods will be reviewed on an advanced level. The student will review butchery, seafood and modern cooking methods.
Prerequisites: FSS1200, FSS1202L, FSS1204L, FSS2242C, FSS1246C, FSS2248C