Description
Designed to build on the skills and knowledge gained in Culinary Arts 1, the course will emphasize advanced preparations of meat, poultry and seafood, hors d’ oeuvres, cold preparations and pantry techniques, cheeses, charcuterie, and preservation. Emphasis on utilization of local ingredients and healthy cuisine. Prerequisite: “C” or better in CUL121; co-requisite: CUL132.