- Each group of 4 students prepares a “Sauté Station” by assembling all the ingredients including prepared ingredients, cookware, tools and service ware at each cooking station.
- Each group of 4 students completes the following:
- Professional Cooking, Gisslen, 8th ed.
- Chapter 2, Sanitation and Safety
- Chapter 3, Tools and Equipment
- F&N 203 Day 7 Sauté