Culinary Development 2 4 unit

Catalog description

This hands-on course covers the essential principles for launching a career in Culinary Arts. It will focus on key skills and concepts such as "mise en place," knife techniques, proper tool usage, and other foundational practices crucial to the culinary field. The course will also highlight the professional standards of behavior and best practices expected in the industry. By the end of the course, students will have a solid understanding of the core skills and knowledge needed to succeed in the Culinary Arts.