TR3109 Chef’s Pantry
The cycle of harvest-to-table often includes preserving food and stocking the pantry. This course is designed to enable students to capture the seasonal harvest and take a "do-it-yourself" approach to creating their own well-stocked pantry. Class work includes collecting and storing herbs, making jams, canning fruits and vegetable, and infusing fats and vinegars.
Prerequisite
Admission into culinary arts program