C Culinary Fundamentals II

Catalog description

Term hours: 36 lecture and 72 laboratory. Great chefs rest on mastering the advance techniques utilized in today’s commercial kitchens. The most crucial is flavor development, which students begin to learn at the start of their studies. This course will focus on the principles, skills, and techniques associated with advanced culinary arts, involving fabrication and identification of common proteins utilized in commercial operations. $120.00 Materials Fee - PAYABLE AT REGISTRATION. (CSU)