TR3124 Culinary Skills 2: Suppers and Desserts with Originality
Students develop further skills working with meats and seafood, and practice baking skills, including yeasted breads, pies, custards, and cookies. Students learn advanced skills with sauces, and practice using vegetarian protein sources. Breakfast dishes are introduced. Class culminates in a well-designed meal of original recipes.
and current food handler’s permit; students enrolled in the culinary arts program must have achieved a 2.0 (C grade) or better in Culinary Skills 1 to move into Culinary Skills 2