Culinary Arts 2 – 9952

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. Explore advanced techniques such as sausage making, other charcuterie and the study of regional and international cuisines..  Students learn what it takes to produce large quantities of products for various catering events and have the opportunity to engage in those events. This class will also help you expand your skills, which are necessary to become certified with the American Culinary Federation as a Certified Fundamentals Cook.

Grades and Credits

Grades: 10, 11, 12 — Credits: 2      Type: Practical Art

Related Courses

Baking and Pastry Arts

Prerequisites

C or better average and passing grade both semesters in Culinary Arts 1