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Culinary Techniques - Advanced

Credits:
6
Prerequisites:
Substitutes:

Building on Culinary Techniques I and in preparation for successful employment in today`s food service industry, students will broaden their culinary skills at an advanced level focusing upon concepts and techniques of protein, starch and vegetable cookery. Students will observe a series of cooking demonstrations and prepare and execute work plans within the culinary lab that reflect an advanced skill competency.