Culinary Arts II (801201R / 801202R)
This is the second course in a three year sequence. You will review and continue work toward mastery of knife skills, safety/sanitation/security procedures, nutrition concepts, and menu planning. You will also work towards mastery of intermediate level food preparation and presentation as well as use of industry equipment, procedures, and terminology. Through project-based learning experiences and presentations, you will receive collaborative evaluations of competencies from school and industry professionals. Some of the following topics will be examined: baking yeast breads; researching careers; researching post-secondary education/training; exploring internships and jobs; and participating in culinary competitions. The culminating activity of this class is the preparation and serving of a buffet.
- Course level Regular
- Credits 2
- Semesters 2