CULINARY SKILLS II

Catalog description

Students will perfect knife skills, kitchen inventory systems, menu layout and design, costing, and kitchen management through the classroom and a kitchen lab setting. In this pre-professional Culinary Arts course, students revisit the fundamental food preparation terms, concepts, and methods explored in Culinary Skills I. Creativity and imagination, combined with learned technical skills will prepare students for real-world application. Students will also explore professional and student organizations associated with the industry. Pre-requisites: CULPT-101 .