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COOK 6

This course will build on the knowledge gained in previous culinary labs in the full service planning, preparation and presentation in a variety of food service environments.  Students will be able to apply intermediate and advanced preparation and execution of a wide variety of international and regional North American dishes and the selection and use of appropriate cooking techniques, ingredients and garnishes in both traditional and modern styles.  Students will be working in the training kitchens and operating on a limited scale, the student run dining room. Developing practical team and leadership skills, interpersonal communication and organization in multiple course menus.