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COOK 6

Semester II & III

In this course students continue to develop culinary knowledge and practical experience gained in the first year labs. This includes demonstrating intermediate preparation and presentation skills such as in-depth charcuterie work and international cuisine. Using a team based approach, students provide a variety of traditional lunch and dinner menu items for the public in the student operated dining room, Essence.

Students apply a wide range of advanced culinary preparation and production techniques encompassing international cuisines, specialized ingredients and practical dining room service. Students focus on such topics as advanced sauce making, lobster breakdown, fabrication, offal, and sushi techniques. Team, leadership and organizational skills are also further developed and demonstrated in the student operated restaurant.