Description: Continuation of Basic Food Preparation with further development of culinary theory and skills. Practice of contemporary food techniques with wide variety of food productions including meat, fish, poultry, vegetables, soups and stocks. Applying combining, plating, and garnishing techniques also included. Skill training based on American Culinary Federation Apprenticeship competencies. Written certification test and cooking exam required. Field trips may be required.
Prerequisites: HOSP-1030 Basic Food Preparation.
Hours: 4 Lecture: 2 Lab: 6
Fees: $35.00
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