Description
Continuation of Introduction to Culinary Arts, which includes lecture and lab sessions. Hands on cooking class where basic cooking skills will be learned, built upon and performed in an institutional setting. Provides student with skills for entry-level employment in the food service industry or improve cooking skills in the home. Focueses on meat, pork, poultry and fish; yeast breads; and elements of restaurant bookkeeping. Prerequisite: VI-207 or instructors approval