CAHS 20 Culinary Fundamentals II (10.5)
Credit, Degree Applicable
Advanced principles of food preparation and service. Emphasis is on classical French cooking and its foundation for modern styles of cuisine. Students will practice classical and modern cooking in a variety of dining outlets, employing all standard cooking techniques, producing various stocks and sauces, butchery and gardemanger.
All sections will charge a material fee of $75.00