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CHEF 303

This course will build on the knowledge acquired and practiced in Chef 104 and Chef 204 to allow the student to reliably demonstrate the ability to provide accomplished culinary planning, preparation and presentation for a full dining simulation in the student run dining room, ESSENCE, for public luncheons and to continue to learn and acquire advanced culinary preparation skills in charcuterie, smoking, brining and international dishes.  The student will adapt culinary techniques and specifications and source ingredients to prepare and present international cuisines.  The student will acquire knowledge and skills in the presentation and merchandising foods by using theme, colour and design concepts.