Culinary Arts 2 - 9952
Grade: 10, 11, 12 — Credits: 2
This class will help you expand your skills, which are necessary to become certified with the American Culinary Federation as a Certified Fundamentals Cook. You also have the option to earn ServSafe certification. We will explore advanced techniques such as sausage making, other charcuterie and study of regional and international cuisines. The class runs a buffet and restaurant periodically throughout the year. There are many catered events outside of school hours that are critical opportunities to the optimal learning of Advanced Culinary Arts students. College dual credit and articulated college credit may be available. Please see instructor for details.
|Prerequisites:||C or better average in Culinary Arts 1|
|Related:||Baking and Pastry Arts|