Culinary Techniques II

Course: FOD2126

This course is part of the following part-time on campus and/or online program(s):

Students expand on the core cooking principles introduced in semester one. Students will focus on advanced culinary techniques with an emphasis on organizational skills, butchering, cooking and plating. Students observe and prepare intricate dishes used in advanced a la carte applications, with emphasis on colour, taste, texture and presentation.

Prerequisites

FOD2111


All sections for this course are in progress.

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